Ingredients
Scale
- 12 oz pasta (penne or fusilli)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or coconut milk
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1-2 tbsp olive oil
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute or until fragrant.
- Stir in the sun-dried tomatoes, followed by the pasta, broth, and Italian seasoning. Bring to a boil.
- Once boiling, reduce heat to low and cover. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente.
- Slowly stir in the heavy cream and Parmesan cheese (if using) until melted and creamy.
- Add the fresh spinach and cook for another 2-3 minutes until wilted.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil if desired.
- Prep Time: 10
- Cook Time: 15