Tuscan-Inspired One-Pot Penne with Sun-Dried Tomatoes and Spinach
A vibrant Italian-inspired one-pot pasta dish combining sun-dried tomatoes, fresh spinach, and creamy Parmesan for a speedy weeknight meal. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, chopped sun-dried tomatoes (oil-packed), fresh baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 sun-dried tomatoes (oil-packed)
- 4 cups fresh baby spinach
- 4 cloves, minced garlic cloves
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 12 oz penne pasta, 1/3 cup chopped sun-dried tomatoes, 4 cups fresh baby spinach, and 4 cups vegetable broth to the pot. Stir gently to combine.
- Step 3: Bring the mixture to a boil over high heat, then reduce to medium-low and simmer uncovered, stirring occasionally, for 12-15 minutes until pasta is tender and most of the broth is absorbed.
- Step 4: Remove from heat, stir in 1/2 cup grated Parmesan cheese, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper until the cheese melts and coats the pasta evenly.
- Step 5: Let rest for 2 minutes before serving to thicken the sauce and allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tuscan-Inspired One-Pot Penne with Sun-Dried Tomatoes and Spinach 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 Tuscan-Inspired One-Pot Penne 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 penne pasta from drying out.
Can I substitute ingredients in Tuscan-Inspired One-Pot Penne 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 Tuscan-Inspired One-Pot Penne 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.
Is Tuscan-Inspired One-Pot Penne with Sun-Dried Tomatoes and Spinach 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.
