Description
Creamy, garlicky, and made in one pan — this Tuscan pasta is pure comfort with minimal cleanup.
Ingredients
Scale
8 oz penne pasta
2 tbsp olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
2 cups baby spinach
1 cup heavy cream
1 ½ cups chicken broth
½ cup Parmesan cheese
Salt and pepper
Instructions
1. Heat olive oil in skillet.
2. Add garlic and sun-dried tomatoes; sauté.
3. Pour in broth and cream; simmer.
4. Add pasta; cook until tender.
5. Stir in spinach and Parmesan; season and serve.
Notes
Swap cream for half-and-half or coconut cream. Store leftovers 3 days.
