Ingredients
Scale
- 8 ounces penne pasta
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup fresh spinach
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped sun-dried tomatoes and sauté for a few minutes until they release their aroma.
- Add the penne pasta, vegetable broth, and heavy cream to the skillet.
- Sprinkle in the garlic powder, onion powder, Italian seasoning, and season with salt and pepper. Mix thoroughly.
- Increase the heat to bring the mixture to a gentle boil, then lower it to a simmer.
- Cover the skillet and cook for around 12-15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Fold in the fresh spinach and grated Parmesan cheese, stirring until the spinach wilts and the cheese is fully incorporated.
- Taste and adjust the seasoning if needed. Serve immediately, garnished with fresh basil leaves.
Notes
- For added protein, consider mixing in cooked chicken or shrimp in the final minutes of cooking.
- For a lighter or dairy-free dish, swap the heavy cream for a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 0g
- Sodium: 0mg
- Fat: 30g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 0mg