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.
Once the garlic is chopped, add to the pan.
Mix well to incorporate.
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.
Turn off the heat, then cook the spinach with the residual heat until wilted.
Transfer the pasta to the serving bowl and top with freshly grated parmesan cheese if desired.
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