Description
A creamy, flavorful one-pan sun-dried tomato pasta made with rigatoni, garlic, parmesan, and spinach. Quick, easy, and perfect for weeknights.
Ingredients
- 2 tablespoons olive oil (from sun-dried tomato jar)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/3 cup sun-dried tomatoes in oil, chopped
- 2 tablespoons tomato paste
- 2 1/2 cups vegetable or chicken broth
- 1 1/4 cups heavy cream
- 8 oz rigatoni pasta (or other short pasta)
- 1/2 cup grated parmesan cheese
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- In a large deep skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), sauté for 1 minute until fragrant.
- Add chopped sun-dried tomatoes and tomato paste. Stir and cook for another 2 minutes.
- Pour in the broth and heavy cream. Stir to combine and bring to a boil.
- Add the dry pasta to the pan and stir. Reduce heat to a simmer and cover. Cook for 10-13 minutes, stirring occasionally, until the pasta is tender and sauce has thickened.
- Stir in the grated parmesan cheese and spinach. Cook for 1-2 more minutes until spinach is wilted.
- Season with salt and pepper to taste. Garnish with fresh basil if desired. Serve immediately.
Notes
- Use the oil from the sun-dried tomato jar for added flavor.
- Substitute with gluten-free pasta if desired.
- Can be made vegetarian using vegetable broth.
- Adjust red pepper flakes based on spice preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
