Description
A creamy and flavorful one-pot spinach tomato pasta recipe featuring a rich tomato and cream sauce, fresh spinach, sun-dried tomatoes, and parmesan cheese, all cooked together for an easy, delicious meal.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 medium onion (diced)
- 5 garlic cloves (minced)
- 1 cup sun-dried tomatoes (chopped, from a jar)
- 5 oz fresh spinach
- 1/4 cup fresh basil (thinly sliced)
Liquids and Dairy
- 1 tbsp sun-dried tomato oil (from the jar of tomatoes)
- 4 cups chicken stock
- 1 cup heavy cream (room temperature)
- 1/2 cup shredded Parmesan cheese (finely grated for best melting)
Dry and Spices
- 14 oz penne pasta
- 1/3 cup tomato paste
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Sauté the Vegetables: Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil. Once warm, add the diced onion and cook until slightly brown. Then add the minced garlic and chopped sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to avoid burning the garlic. Stir in the tomato paste and cook for another 2 minutes while stirring continuously.
- Build the Sauce: Slowly pour in the chicken stock to deglaze the pot, mixing well with the tomato paste. Once combined, add the heavy cream and mix thoroughly. Then season the sauce by adding black pepper, kosher salt, and red pepper flakes, stirring to incorporate all the seasonings evenly.
- Cook the Pasta: Stir in the penne pasta and reduce the heat to low-medium. Cook uncovered for about 10 minutes, stirring frequently to prevent sticking and ensure even cooking. Check the pasta for doneness aiming for it to be about 75% cooked with some firmness.
- Add Vegetables and Complete Cooking: Add the fresh spinach and sliced basil to the pot, stirring to allow the spinach to wilt down. If the mixture appears too thick or dry, add a little water or additional chicken stock to maintain sauce consistency. Once the spinach has wilted, stir in the finely grated Parmesan cheese until it melts fully and evenly throughout the sauce.
- Finalize and Serve: Turn off the heat, give the pasta a final stir to ensure everything is well combined and creamy. Serve the pasta hot in bowls. Optionally, top with grilled chicken for an added protein boost and a more substantial meal.
Notes
- Use freshly grated Parmesan for best melting and creaminess.
- If you prefer a milder dish, reduce or omit the red pepper flakes.
- Add extra chicken stock or water if the sauce reduces too much during cooking.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Serve immediately as the pasta absorbs liquid and thickens upon standing.
- Grilled chicken adds protein and makes this a hearty main course option.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 70 mg
