One-Pot Creamy Sun-Dried Tomato and Spinach Pasta

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender pasta cooked in a flavorful creamy sauce with sun-dried tomatoes and fresh spinach all made in one pot for easy cleanup. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs olive oil, garlic cloves, sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 4, minced garlic cloves
• 1/2 cup, chopped sun-dried tomatoes in oil
• 12 oz dried penne pasta
• 4 cups vegetable broth
• 1 cup heavy cream
• 4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) crushed red pepper flakes

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Instructions

1. Step 1: In a large deep skillet or wide pot, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Stir in 1/2 cup chopped sun-dried tomatoes and cook for another minute.
2. Step 2: Add 12 oz dried penne pasta, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes (if using). Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 12-14 minutes until pasta is tender and most liquid is absorbed.
3. Step 3: Stir in 1 cup heavy cream and 4 cups fresh baby spinach. Cook for 2-3 minutes until spinach wilts and sauce thickens slightly.
4. Step 4: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy. Serve immediately.