Sun-Dried Tomato and Spinach Penne with Garlic Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Al dente penne pasta tossed with tender spinach and sun-dried tomatoes in a luscious garlic cream sauce. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook until al dente, about 10-11 minutes. Drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
  3. Step 3: Add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 1/2 cup julienned sun-dried tomatoes and cook for 2 minutes to release their flavors.
  5. Step 5: Add 4 cups fresh baby spinach and sauté until wilted, about 2-3 minutes.
  6. Step 6: Pour in 1 cup heavy cream and bring to a gentle simmer. Add 3/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  7. Step 7: Stir the sauce until cheese melts and thickens slightly, about 3 minutes.
  8. Step 8: Add the drained pasta and 1/2 cup reserved pasta water to the skillet. Toss everything together for 1-2 minutes until pasta is fully coated and sauce clings well.
  9. Step 9: Serve immediately, garnished with extra Parmesan if desired.

Frequently asked questions

How long does Sun-Dried Tomato and Spinach Penne with Garlic Cream Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 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 Sun-Dried Tomato and Spinach Penne with Garlic Cream Sauce?

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 Sun-Dried Tomato and Spinach Penne with Garlic Cream Sauce?

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 Sun-Dried Tomato and Spinach Penne with Garlic Cream Sauce 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 Sun-Dried Tomato and Spinach Penne with Garlic Cream Sauce 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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