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 gluten free option.
Prep
Chop and Add the Garlic to the Smart Cookware
Once the garlic is chopped, add to the pan.
- Garlic Clove(finely chopped)1
Add the Remaining Ingredients
Mix well to incorporate.
- Water(or chicken stock)2 cups
- Orecchiette Pasta4 oz
- Sun Dried Tomatoes(sliced)2 Tbsps.
- Extra Virgin Olive Oil1 Tbsp.
- Kosher Salt½ tsp.
Cooking Steps
1. Cook the Pasta
Preheat the pan to 230°F/ 110°C (medium- low) and cook the pasta for 16 minutes or until the pasta is cooked and the liquids have form a creamy sauce.
2. Stir in the Spinach and Black Pepper
Turn off the heat, then cook the spinach with the residual heat until wilted.
- Spinach2 cups
- Black Pepper10 turns
3. Transfer and Serve Immediately
Transfer the pasta to the serving bowl and top with freshly grated parmesan cheese if desired.
- Parmesan Cheese(grated)as needed
Let’s Get Cooking!
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