Single-Pan Spinach Pasta (Print-Friendly Version)
# What You'll Need:
01 -
14 ounces of tubular penne noodles
02 -
4 cups of chicken broth
03 -
1 medium diced onion
04 -
1 cup of rich cream
05 -
4 to 5 ounces of baby spinach leaves
06 -
1 cup of chopped oil-packed sun-dried tomatoes
07 -
1/2 cup of freshly grated parmesan
08 -
1 tablespoon of oil from the sun-dried tomato jar
09 -
1/3 cup of concentrated tomato paste
10 -
1 teaspoon of crushed red pepper
11 -
5 finely chopped garlic cloves
12 -
1/4 cup of torn basil leaves
13 -
1 teaspoon of coarse salt
14 -
1 teaspoon of ground pepper
# Step-by-Step Directions:
01 -
Round up everything you'll need: tubular pasta, broth, diced onion, cream, spinach leaves, oil-packed tomatoes, grated parmesan, tomato oil, tomato paste, crushed red pepper, chopped garlic, basil, salt, and ground pepper.
02 -
Warm the tomato oil in a pot on medium-high. Toss in the diced onion and cook till it browns a bit. Add your chopped garlic and tomatoes, and let them sizzle for 2-3 minutes so they don't burn. Stir the tomato paste in and keep cooking for another 2 minutes while you stir it around.
03 -
Dump in the chicken broth and stir well to scrape up any stuck bits and mix with the tomato paste. Pour in the cream, then sprinkle in the pepper, salt, and red pepper flakes. Mix everything thoroughly.
04 -
Dump your penne into the pot and give it a good stir to coat with sauce. Turn the heat down to low-medium and let it bubble away uncovered for about 10 minutes. Stir often until the pasta's mostly done and feels right to you.
05 -
Mix in your spinach and basil, and watch the spinach shrink down. If it soaks up too much liquid, just add a splash more broth or water. Sprinkle in the parmesan and stir until it melts and blends in smoothly.
06 -
Kill the heat and give everything one last stir to make sure it's all mixed and creamy. Scoop it into bowls and eat up. Want something heartier? Throw some grilled chicken on top.