Life gets busy, doesn’t it? Some nights, the thought of dirtying multiple pots and pans for dinner is enough to make you reach for the takeout menu. But what if I told you there’s a way to conjure up a rich, restaurant-worthy pasta dish in just ONE pan, with minimal fuss and maximum flavor? Well, prepare to have your weeknight dinner game revolutionized, because this One-Pan Creamy Sun-Dried Tomato & Spinach Pasta is about to become your new best friend.

This dish is a vibrant symphony of flavors – the sweet tang of sun-dried tomatoes, the subtle earthiness of fresh spinach, all enveloped in a luxuriously creamy sauce, with every strand of pasta cooked to perfection. It’s comforting, satisfying, and ridiculously easy to make. Forget standing over a boiling pot and then another pan for the sauce; everything cooks together, infusing every bite with incredible taste. Let’s get cooking!

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 4 cups (960ml) vegetable or chicken broth
• 12 oz (340g) dried pasta (e.g., penne, fusilli, farfalle)
• 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
• 5 oz (140g) fresh spinach
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 tsp red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
3. Add the chopped sun-dried tomatoes, broth, and dried pasta to the skillet. Stir everything together to ensure the pasta is submerged.
4. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
5. Remove the lid, stir in the heavy cream and fresh spinach. Continue to cook for 2-3 minutes, stirring gently, until the spinach has wilted and the sauce has thickened slightly.
6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s melted and combined.
7. Taste and season with salt and freshly ground black pepper as needed.
8. Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired. Enjoy your effortless, delicious meal!