This is a delicious one-pan wonder recipe of pasta, sundried tomatoes, and spinach. Feel free to play with other toppings like arugula, dried mushrooms, or pine nuts to create your own version! You can easily turn this recipe gluten-free by replacing regular pasta with any gf option.
Place the Hestan Pan on the burner, add the following ingredients, and mix well.
Set the temperature of your the pan to 230°F/110°C (medium-low), and cook the pasta for about 16 minutes or until the water has mostly evaporated. As everything cooks the oil, pasta starch and water will form a delicious sauce.
Stir in the spinach and black pepper and cook until the spinach just begins to wilt. Remove from the heat and serve the pasta while hot with some freshly grated parmesan cheese!
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