🍽️One-Pot Spinach Tomato Pasta

Ingredients

• 14 ounces penne pasta
• 4 cups chicken stock
• 1 medium onion, chopped
• 1 cup heavy whipping cream
• 4 to 5 ounces fresh spinach
• 1 cup sun-dried tomatoes in olive oil, chopped
• 1/2 cup freshly shredded parmesan cheese
• 1 tablespoon sun-dried tomato oil
• 1/3 cup tomato paste
• 1 teaspoon red chili flakes
• 5 garlic cloves, minced
• 1/4 cup fresh basil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions

Step 1: Sauté the Vegetables

1. Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil.
2. Once the oil is warm, add the chopped onion and cook until slightly brown.
3. Add the minced garlic and sun-dried tomatoes to the pot and cook for 2-3 minutes, stirring frequently.
4. Stir in the tomato paste and cook for an additional couple of minutes.

Step 2: Build the Sauce

1. Slowly add the chicken stock to the pot, mixing it in to deglaze the pan.
2. Pour in the heavy whipping cream and mix well.
3. Add the black pepper, kosher salt, and red chili flakes, stirring to fully incorporate.

Step 3: Cook the Pasta

1. Add the penne pasta to the pot and stir to incorporate it into the sauce.
2. Reduce the heat to low-medium and cook uncovered for about 10 minutes, stirring frequently.

Step 4: Add Vegetables and Complete Cooking

1. Add the fresh spinach and basil to the pot, allowing the spinach to wilt down.
2. Stir in the freshly shredded parmesan cheese until it is melted and well distributed.

Step 5: Finalize and Serve

1. Turn off the heat and mix everything together until well combined and creamy.
2. Serve the creamy tomato spinach pasta in bowls.
3. Optionally, add grilled chicken on top for a more substantial meal.

Notes

• Pairs well with garlic bread or a light Caesar salad.
• Store leftovers in an airtight container in the fridge for up to 4 days.