One-Pot Sundried Tomato and Spinach Penne with Parmesan
A vibrant and simple one-pot pasta combining sundried tomatoes, fresh spinach, and Parmesan for a flavorful, quick vegetarian weeknight meal. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, chopped sundried tomatoes in oil, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1/3 cup chopped sundried tomatoes in oil
- 4 cups fresh spinach
- 3 cloves minced garlic
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped, for garnish fresh basil
Instructions
- Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
- Step 2: Add 12 oz penne pasta, 1/3 cup chopped sundried tomatoes, 4 cups fresh spinach, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine.
- Step 3: Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 12-15 minutes, stirring occasionally, until pasta is tender and liquid reduces to a creamy consistency.
- Step 4: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and well incorporated.
- Step 5: Garnish with 2 tbsp chopped fresh basil before serving warm.
Frequently asked questions
How long does One-Pot Sundried Tomato and Spinach Penne with Parmesan take to make?
Total time is about 25 minutes (5 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 Sundried Tomato and Spinach Penne with Parmesan?
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 Sundried Tomato and Spinach Penne with Parmesan?
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 Sundried Tomato and Spinach Penne with Parmesan 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 Sundried Tomato and Spinach Penne with Parmesan 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.
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