One-Pot Pasta with Sun-Dried Tomatoes and Spinach
10 MIN
15 MIN

One-Pot Pasta with Sun-Dried Tomatoes and Spinach


  • 1/4 cup (50 g) oil-packed sun-dried tomatoes, drained
  • 1/4 cup (10 g) fresh basil
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp capers, drained
  • 1 garlic clove, peeled
  • 2 cups (500 ml) milk
  • 2 cups (500 ml) chicken broth
  • 3/4 lb (340 g) pasta (such as penne, shells, spaghetti broken in half)
  • 5 oz (140 g) baby spinach
  • Freshly grated Parmesan cheese, as desired


  1. In a food processor, finely chop the sun-dried tomatoes, basil, oil, capers and garlic. Set aside the sun-dried tomato pesto (see note).
  2. In a large pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Season with salt and pepper. Cook over medium heat for 8 minutes, stirring frequently, until the pasta is al dente.
  3. Stir in the sun-dried tomato pesto and spinach. Cook for 1 minute, allowing the spinach to wilt and the sauce to thicken. Serve sprinkled with Parmesan.


For an even quicker option, substitute your favourite store-bought pesto (1/4 cup).