A Delicious One Pot Dinner
This creamy sundried tomato and spinach pasta is a perfect weeknight meal and is truly a one-pot dinner. This meal uses a few easy tips to amp up the flavor without adding much complexity. The shallots and garlic are cooked in the oil from the jar of sundried tomatoes, integrating the sundried tomato flavor into the sauce from the get-go. Finally, the pasta is finished with black pepper and lemon zest for a bit of spice and brightness.
I love this dinner as a quick weeknight meal with an even quicker clean up. It’s delicious on its own, but is great with some chicken or salmon to add an extra bit of protein.
The Supplies
Ingredients
To make this sundried tomato and spinach pasta, you’ll need the following ingredients:
- Shallot
- Garlic cloves
- Canned sundried tomatoes in oil
- Milk
- Dried pasta
- Pesto
- Heavy cream
- Baby spinach
- Lemon zest
- Freshly cracked black pepper
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this one-pan creamy sundried tomato pasta dish, you’ll need the following pieces of equipment:
- Cutting board and knife
- Large pot or dutch oven
- Wood spoon
- Liquid measuring cup
Frequent Recipe Questions
Can I prepare this meal ahead of time?
- A: This is best served fresh, but can be made ahead of time for meal-prep. If you do make this recipe ahead of time, reheat the leftovers on the stove top or in the microwave with a splash of water. Stir occasionally to get even reheating.
What kind of pasta will work best for this recipe?
- A: a short pasta with a lot of surface area will be perfect! Look for something bite-sized, but with texture or nooks and crannies for the sauce to grip on to. I love rigatoni for this dish, but penne, farfalle, or even a large macaroni would be great.
Sundried Tomato and Spinach Pasta Recipe Tips
When making this pasta dish, here are a few tips to make sure it turns out delicious:
- Keep an eye on the pot while the pasta is boiling and stir it often. Since the liquid the pasta is cooked in will turn into the sauce, the noodles will not be completely submerged. By stirring often, you’ll ensure the noodles are cooked evenly.
- A quick hack for measuring the baby spinach: one cup of baby spinach is about one large handful. Rather than busting out the measuring cup, just use your hands and save yourself from washing an extra dish.
The Recipe Details
Start the Pasta
To get the pasta started, warm a large pot or dutch oven over medium heat. Add the oil from the jar of sundried tomatoes and warm it for 30 seconds. Once the oil is warm, add the minced shallots to the pot and cook for a few minutes, stirring occasionally. Add the minced garlic and a pinch of red pepper flakes to the shallots, cooking for another 30 seconds until fragrant. Pour the water and milk into the pot and bring to a light simmer. Once the liquid is simmering, season with a large pinch of salt. Add the pasta to the pot and stir to distribute into the liquid. Simmer the noodles for 10 minutes, stirring often, until the noodles are al dente.
Finish the Sauce and Serve
Once the pasta is mostly cooked, add the pesto, heavy cream, parmesan cheese, sundried tomatoes, and baby spinach to the pot. Stir to combine everything together and cook for about 2 minutes, until the sauce is warm and the spinach has wilted.
Remove the pot from the heat of the stove. Stir in the lemon zest and a few cranks of freshly ground black pepper. Serve the pasta with extra parmesan cheese and black pepper, if desired. This pasta is delicious on it’s own or served with chicken or salmon for a larger dinner. Enjoy with a peach basil granita for dessert for a delicious dinner!
If you make this one-pan creamy sundried tomato and spinach pasta, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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One Pot Creamy Sundried Tomato and Spinach Pasta
Description
Creamy sundried tomato and spinach pasta, finished with a bit of lemon and pepper. This dish is made in one pot for a quick, delicious dinner.
Ingredients
Instructions
Start the Pasta
-
Warm a large pot or dutch oven over medium heat. Add the oil from the jar of sundried tomatoes and warm it for 30 seconds. Add the minced shallots into the pot and cook for 3 minutes, stirring occasionally. Add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
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Pour the water and milk into the pot and bring to a light simmer. Season with salt.
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Add the dried pasta. Simmer for 10 minutes, stirring often.
Finish the Sauce and Serve
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Add the pesto, heavy cream, parmesan cheese, sundried tomatoes, and baby spinach to the pot. Stir to combine and cook for about 2 minutes, until the sauce is warmed through and the spinach has wilted.
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Take the pot off of the heat. Stir in the lemon zest and a few cranks of freshly ground black pepper. Serve with extra parmesan cheese and black pepper, if desired. Enjoy!
