Description
This One-Pan Sundried Tomato Pasta is a quick and easy vegetarian dinner option that is creamy and full of flavor. With sun-dried tomatoes, garlic, Parmesan cheese, and spinach, this dish is a delightful combination of savory and indulgent.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Other Ingredients:
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 3 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 cups baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil: In a large deep skillet over medium heat, add olive oil.
- Sauté tomatoes: Add sun-dried tomatoes and sauté for 2 minutes.
- Cook aromatics: Stir in garlic and red pepper flakes; cook for another minute.
- Add pasta and broth: Add spaghetti and vegetable broth. Bring to a boil, then simmer until pasta is tender, about 10–12 minutes.
- Finish the dish: Stir in Parmesan cheese and cream until creamy. Add spinach and cook until wilted. Season with salt and pepper. Garnish with basil before serving.
Notes
- For a dairy-free version, substitute Parmesan and cream with nutritional yeast and unsweetened plant-based cream.
- You can add cooked chicken or white beans for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
