Italian
Creamy Sun-Dried Tomato One Pot Pasta
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
642Calories
19gProtein
24gFat
87gCarbs
6gSugar
4gFiber
650mgSodium
40mgChol
12gSat Fat
500mgPotassium
200mgCalcium
2mgIron
0.3mcgVitamin B12
8mgVitamin C
Goes well with
San Pellegrino Sparkling Lemon
local
Chianti Classico
international
vegetarian
Instructions
1
Heat olive oil in a large deep pot or skillet over medium heat.
2
Add diced onion and garlic, sauté until fragrant and softened.
3
Stir in chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
4
Add uncooked pasta and vegetable broth, stir to combine, and bring to a simmer.
5
Cover and cook, stirring occasionally, until pasta is tender and most of the liquid is absorbed, about 12-15 minutes.
6
Stir in heavy cream and parmesan cheese, mixing until creamy and well combined.
7
Fold in spinach and cook until just wilted.
8
Season with salt and pepper to taste.
9
Garnish with fresh basil and extra parmesan before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200 g200 g pasta (penne or fusilli)
- 22 cup, chopped sun-dried tomatoes
- 22 cloves, minced garlic
- 22 small, diced onion
- 1 1/2 cups1 1/2 cups vegetable broth
- 1/2 cup1/2 cup heavy cream
- 22 cup, grated parmesan cheese
- 1 cups1 cups baby spinach
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- small handful leaves fresh basil
