Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year
Dietary: Vegetarian
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
  • 2 tablespoons of oil from a jar of sundried tomatoes
  • 1 medium shallot, minced
  • 4 cloves of garlic
  • Pinch of red pepper flakes
  • 3 cup water
  • 1 cup whole milk
  • salt, to taste
  • 1 pound dried pasta, like rigatoni
  • 8.5 ounce jar of sundried tomatoes in oil, drained
  • 1 tablespoon pesto
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 6 cups fresh baby spinach
  • Zest of 1 lemon
  • Freshly cracked black pepper
Instructions
    Start the Pasta
  1. 1

    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.

  2. 2

    Pour the water and milk into the pot and bring to a light simmer. Season with salt.

  3. 3

    Add the dried pasta. Simmer for 10 minutes, stirring often.

    4. Finish the Sauce and Serve
  4. 4

    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.

  5. 5

    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!

Read it online: https://lauralovestocook.com/recipes/one-pot-creamy-sundried-tomato-and-spinach-pasta/