Creamy Garlic Parmesan Pasta with Spinach and Sun-Dried Tomatoes

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Creamy Garlic Parmesan Pasta with Spinach and Sun-Dried Tomatoes

This indulgent pasta features a creamy garlic parmesan sauce, wilted fresh spinach, and tangy sun-dried tomatoes. It’s a comforting, crowd-pleasing one-pot meal that comes together fast and is sure to satisfy after a day of adventure.

Servings bowls

Prep Time 8

Cook Time 17

Total Time 25

Equipment

Large pot with lid
heatproof spoon
chef's knife
Cutting board

Ingredients

12 oz short pasta (penne or rotini)
3 cups water
1 cup whole milk or oat milk
3 cloves garlic minced
1/2 cup parmesan cheese finely grated, plus more for serving
1/3 cup oil-packed sun-dried tomatoes drained and roughly chopped
3 cups fresh baby spinach
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Heat olive oil in the pot over medium heat. Add garlic and sauté 1–2 minutes until fragrant, but not browned.
Add dry pasta, water, and milk. Stir in salt and pepper. Bring to a boil, then reduce heat, cover, and simmer 8–10 minutes, stirring occasionally, until pasta is just al dente and most liquid is absorbed.
Stir in parmesan, sun-dried tomatoes, and spinach. Cook uncovered for 2–3 minutes, stirring, until spinach wilts and sauce becomes creamy. Add extra water if needed for desired consistency.
Serve hot, topped with additional parmesan if you like.

Notes

Use an insulated mug or bowl to keep the pasta hot on chilly nights. Pre-chop sun-dried tomatoes and pack spinach in a sealed bag in your cooler. One-pot prep means minimal cleaning—just rinse the pot and you’re done.

Calories: 537kcal

Course: Dinner

Cuisine: Italian

Keyword: easy cleanup, one-pot, parmesan, pasta, propane stove, vegetarian

Nutrition