One Pan Pasta with Spinach and Sundried Tomatoes

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.

2

Servings

10 Mins

Prep Time

16 Mins

Cook Time

Prep

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Combine the Following Ingredients in the Pan

Place the Hestan Pan on the burner, add the following ingredients, and mix well.

  • Cold Water(or chicken stock)2 cups
  • Orechiette Pasta4 oz
  • Sundried Tomatoes(sliced)2 Tbsps.
  • Garlic Clove(finely chopped)1
  • Kosher Salt½ tsp.
  • Extra Virgin Olive Oil1 Tbsp.

Cooking Steps

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1. Cook the Pasta

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.

2. Add the Remaining Ingredients and Finish Coking

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!

  • Fresh Spinach2 cups
  • Black Pepper10 turns
  • Parmesan Cheese(grated)as needed