Description
Spinach Tomato Pasta blends penne, sun-dried tomatoes, spinach, and Parmesan in a creamy tomato sauce for a comforting one-pot meal.
Ingredients
14 oz penne pasta
4 cups chicken stock
1 medium onion, chopped
1 cup heavy whipping cream
4–5 oz fresh spinach
1 cup sun-dried tomatoes in olive oil, chopped
1/2 cup freshly shredded Parmesan cheese
1 tbsp sun-dried tomato oil
1/3 cup tomato paste
1 tsp red chili flakes
5 garlic cloves, minced
1/4 cup fresh basil
1 tsp kosher salt
1 tsp black pepper
Instructions
1. Heat sun-dried tomato oil in pot. Add onion, cook until brown. Add garlic and sun-dried tomatoes. Stir 2–3 minutes. Mix in tomato paste and cook 2 minutes.
2. Slowly add chicken stock. Stir to deglaze. Pour in heavy cream. Season with salt, pepper, and chili flakes.
3. Add penne pasta. Cook 10 minutes uncovered, stirring often.
4. Add spinach and basil. Stir until spinach wilts. Add extra stock if needed.
5. Stir in Parmesan until melted and smooth. Taste, adjust seasoning, and serve hot with basil.
Notes
Use whole wheat pasta for added fiber. Add mushrooms or zucchini for extra nutrition. Store leftovers in fridge up to 3 days, reheating with stock or cream.
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