Ingredients
2 tablespoons oil from the jar of sun-dried tomatoes (packed with flavor!)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 jar (8 oz) sun-dried tomatoes in oil, drained and chopped
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional, for a little heat)
2 cups vegetable or chicken broth
1 ½ cups heavy cream (or half-and-half)
8 oz (225g) uncooked penne or rotini pasta
3 cups fresh baby spinach
½ cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
1. **Sauté Aromatics:** Heat the sun-dried tomato oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
2. **Combine:** Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine.
3. **Add Liquids & Pasta:** Pour in the broth, heavy cream, and the uncooked pasta. Stir well to ensure the pasta is mostly submerged in the liquid. Season with a pinch of salt and pepper.
4. **Simmer:** Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5. **Add Veggies & Cheese:** Once the pasta is al dente and the sauce has thickened, remove the lid. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
6. **Finish:** Remove from heat. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust salt if needed.
7. **Serve:** Serve hot, garnished with extra Parmesan or fresh basil.
Notes
The Oil Hack: Using the oil from the sun-dried tomato jar creates a much deeper flavor base than regular olive oil.
Liquid Ratio: If the sauce looks too thick before the pasta is done, add a splash more broth. If it’s too thin, simmer uncovered for a minute or two; the starch from the pasta will thicken it rapidly as it cools.
Protein Add-ins: This is a vegetarian dish, but you can easily brown chicken breast chunks in the pot before adding the onions, or stir in cooked sausage at the end.
Storage: Leftovers keep in the fridge for 3 days. Reheat gently with a splash of milk to loosen the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop / One Pot
- Cuisine: Italian-American
- Diet: Vegetarian