One-Pot Pasta with Sundried Tomatoes and Spinach
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 4
Ingredients
- 1/4 cup
- oil-packed sun-dried tomatoes, drained
- 50 g
- 1/4 cup
- fresh basil
- 10 g
- 2 tbsp
- olive oil
- 30 ml
- 1 tbsp
- capers, drained
- 1
- garlic clove, peeled
- 2 cups
- milk
- 500 ml
- 2 cups
- chicken broth
- 500 ml
- 3/4 lb
- pasta (such as penne, shells, spaghetti broken in half)
- 340 g
- 5 oz
- baby spinach
- 140 g
- Freshly grated Parmesan cheese, as desired
Directions
Step 1
In a food processor, finely chop the sun-dried tomatoes, basil, oil, capers and garlic. Set aside the sun-dried tomato pesto (see note).
Step 2
In a large pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Season with salt and pepper. Cook over medium heat for 8 minutes, stirring frequently, until the pasta is al dente.
Step 3
Stir in the sun-dried tomato pesto and spinach. Cook for 1 minute, allowing the spinach to wilt and the sauce to thicken. Serve sprinkled with Parmesan.
Tip
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