One-Pot Pasta with Sundried Tomatoes and Spinach
Prep Time
Cooking Mode
¼ cup oil-packed sun-dried tomatoes, drained
¼ cup fresh basil
2 tbsp olive oil
1 tbsp capers, drained
1 garlic clove, peeled
2 cups milk
2 cups chicken broth
¾ lb pasta (such as penne, shells, spaghetti broken in half)
5 oz baby spinach
Freshly grated Parmesan cheese, as desired
¼ cup oil-packed sun-dried tomatoes, drained
¼ cup fresh basil
2 tbsp olive oil
1 tbsp capers, drained
1 garlic clove, peeled
2 cups milk
2 cups chicken broth
¾ lb pasta (such as penne, shells, spaghetti broken in half)
5 oz baby spinach
Freshly grated Parmesan cheese, as desired
Directions
1In a food processor, finely chop the sun-dried tomatoes, basil, oil, capers and garlic. Set aside the sun-dried tomato pesto (see note).
2In 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.
3Stir 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.
Tips
1
For an even quicker option, substitute your favourite store-bought pesto (1/4 cup).
Disclaimer
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Personal Note
Personal Note
