One-Pot Creamy Sun-Dried Tomato and Spinach Penne
Tender penne pasta simmers in a creamy, tangy sauce studded with sun-dried tomatoes and fresh spinach for an easy, comforting meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, packed, roughly chopped fresh spinach, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 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
- 12 oz penne pasta
- 1/2 cup chopped, packed in oil sun-dried tomatoes
- 4 cups packed, roughly chopped fresh spinach
- 4 cloves, minced garlic cloves
- 2 tbsp olive oil
- 3 1/2 cups vegetable broth
- 1 cup half-and-half
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: In a large deep skillet or wide pot, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes (packed in oil) and sauté for 1-2 minutes until fragrant.
- Step 2: Add 12 oz penne pasta, 3 1/2 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to combine and bring to a boil.
- Step 3: Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 12-14 minutes until the pasta is tender and most of the liquid is absorbed.
- Step 4: Stir in 4 cups roughly chopped fresh spinach and 1 cup half-and-half. Cook for 2-3 minutes until the spinach wilts and the sauce thickens slightly.
- Step 5: Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese until melted and creamy. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Creamy Sun-Dried Tomato and Spinach Penne take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Creamy Sun-Dried Tomato and Spinach Penne?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Creamy Sun-Dried Tomato and Spinach Penne?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Creamy Sun-Dried Tomato and Spinach Penne for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Creamy Sun-Dried Tomato and Spinach Penne vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
One-Pot Creamy Tuscan Garlic Pasta with Spinach and Sun-Dried Tomatoes
One-Pot Creamy Italian Mushroom Risotto with Parmesan
Tuscan-Inspired One-Pot Penne with Sun-Dried Tomatoes and Spinach
One-Pot Creamy Mushroom and Pea Risotto
One-Pot Creamy Mushroom Pasta with Spinach and Parmesan
One-Pot Creamy Spinach and Mushroom Penne with Parmesan
