Description
A creamy, flavorful one-pot spinach tomato pasta combining tender penne, fresh spinach, sun-dried tomatoes, and a rich tomato cream sauce infused with garlic, onions, and fresh basil for a comforting and easy dinner.
Ingredients
Units
Scale
Vegetables and Herbs
- 5 garlic cloves (minced)
- 1 medium onion (diced)
- 5 oz fresh spinach
- 1/4 cup fresh basil (thinly sliced)
- 1 cup sun-dried tomatoes (chopped, from a jar)
Liquids and Oils
- 4 cups chicken stock
- 1 tbsp sun-dried tomato oil (from the jar of tomatoes)
- 1 cup heavy cream (room temperature)
Dry and Seasonings
- 14 oz penne pasta
- 1/3 cup tomato paste
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1/2 cup shredded Parmesan cheese (finely grated for best melting)
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, stirring continuously.
- Build the Sauce: Slowly pour in the chicken stock, mixing to deglaze the pan and blend with the tomato paste. Once combined, add the heavy cream and stir well. Season the sauce with black pepper, kosher salt, and red pepper flakes, stirring to fully incorporate the flavors.
- Cook the Pasta: Add the penne pasta to the pot and stir to coat the pasta evenly with the sauce. Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently. Cook the pasta until it is about 75% done to achieve the perfect texture.
- Add Vegetables and Complete Cooking: Stir in the fresh spinach and basil, allowing the spinach to wilt down fully. If the mixture thickens too much or the spinach absorbs too much liquid, add a splash of water or chicken stock to adjust the consistency. Once the spinach is wilted, mix in the shredded Parmesan cheese until melted and evenly distributed.
- Finalize and Serve: Turn off the heat and stir the dish well to combine everything into a creamy sauce. Serve the creamy tomato spinach pasta in bowls, optionally topped with grilled chicken for added protein and a heartier meal.
Notes
- Use finely grated Parmesan for better melting and creaminess.
- If you prefer a vegetarian version, substitute chicken stock with vegetable broth.
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- To keep the pasta from sticking, stir frequently as it cooks.
- Add extra liquid as needed when the spinach wilts to maintain a creamy sauce.
- For a dairy-free version, replace heavy cream and Parmesan with coconut cream and nutritional yeast.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 65 mg
