Ingredients
Method
- Step 1: Heat olive oil in a large, deep skillet or wide pot over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Add chopped sun-dried tomatoes and cook for 1 minute, stirring constantly to release their flavor into the oil.Step 2: Add dried penne pasta directly to the skillet along with chicken broth, heavy cream, salt, black pepper, and Italian seasoning. Stir everything together to combine. Increase heat to high and bring mixture to a boil, stirring occasionally to prevent pasta from sticking to the bottom of the pan.Step 3: Once boiling, reduce heat to medium-high and cook uncovered for 12-15 minutes, stirring frequently, until pasta is al dente and most of the liquid has been absorbed. The sauce should look creamy but slightly loose since it will thicken more as it sits. If sauce gets too thick before pasta finishes cooking, add pasta cooking water or extra broth ¼ cup at a time.Step 4: Remove skillet from heat and immediately stir in freshly grated parmesan cheese, mixing vigorously until cheese melts completely and sauce becomes smooth and glossy. Add fresh spinach and stir until it wilts into the hot pasta, about 1-2 minutes. The residual heat will soften spinach perfectly without making it slimy or overcooked.Step 5: Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired. Let pasta rest for 2-3 minutes to allow sauce to thicken to perfect consistency. Serve immediately in shallow bowls, garnished with extra parmesan, fresh basil leaves, and a drizzle of oil from sun-dried tomato jar for extra flavor.
Notes
Nutrition Facts (per serving): Carbs: 58g | Protein: 15g | Fat: 20g