Description
A creamy pasta dish with penne, sun-dried tomatoes, spinach, and Parmesan in a rich tomato cream sauce. Perfect for weeknights or casual entertaining.
Ingredients
14 ounces penne pasta
4 cups chicken stock
1 medium onion, chopped
1 cup heavy whipping cream
4 to 5 ounces fresh spinach
1 cup sun-dried tomatoes in olive oil, chopped
1 tablespoon sun-dried tomato oil
1/3 cup tomato paste
1 teaspoon red chili flakes
5 garlic cloves, minced
1/2 cup freshly shredded Parmesan cheese
1/4 cup fresh basil
1 teaspoon kosher salt
1 teaspoon black pepper
Instructions
1. Heat sun-dried tomato oil in a pot over medium-high heat. Add onion and cook until golden.
2. Add garlic and sun-dried tomatoes. Cook 2–3 minutes, stirring often. Stir in tomato paste and cook 2 minutes more.
3. Slowly add chicken stock, stirring to deglaze. Pour in cream and mix well. Season with chili flakes, salt, and pepper.
4. Add penne pasta. Reduce heat to low-medium. Cook uncovered for about 10 minutes, stirring often, until pasta is nearly cooked.
5. Stir in spinach and basil until spinach wilts. Add extra stock if needed.
6. Stir in Parmesan until melted and creamy. Adjust seasoning.
7. Serve hot with extra basil and Parmesan on top.
Notes
Use vegetable stock for a vegetarian option. Add chicken, shrimp, or sausage for more protein. Increase chili flakes for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 7
- Sodium: 630
- Fat: 26
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0.3
- Carbohydrates: 55
- Fiber: 4
- Protein: 18
- Cholesterol: 80