One-Pot Pasta with Sun-Dried Tomatoes and Spinach
A simple, creamy pasta dish made entirely in one pot with sun-dried tomatoes, spinach, and garlic, ready in 25 minutes. This italian-inspired one pot ready in about 35 minutes pairs (340g), penne or fusilli pasta, minced garlic, (140g), fresh spinach 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
- 12 oz (340g), penne or fusilli pasta
- 1/2 cup (60g), oil-packed, chopped sun-dried tomatoes
- 3 cloves, minced garlic
- 4 cups (140g), fresh spinach
- 1 cup (240ml) vegetable broth
- 1/2 cup (120ml) heavy cream
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large pot, bring 4 quarts of water to a rolling boil. Add 12 oz pasta and 1 tsp salt, and cook according to package directions for al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a clean pot over medium heat. Add 3 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes, sautéing for 2 minutes until fragrant and tomatoes soften.
- Step 3: Stir in 4 cups fresh spinach, 1 cup vegetable broth, and 1/2 cup heavy cream. Bring to a gentle simmer, then add drained pasta and 1/4 cup reserved pasta water. Cook for 2 minutes, stirring constantly, until sauce thickens and coats pasta. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Pasta with Sun-Dried Tomatoes and Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 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 Pasta with Sun-Dried Tomatoes and Spinach?
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 minced garlic from drying out.
Can I substitute ingredients in One-Pot Pasta with Sun-Dried Tomatoes and Spinach?
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 Pasta with Sun-Dried Tomatoes and Spinach 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.
What goes well with One-Pot Pasta with Sun-Dried Tomatoes and Spinach?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
