Creamy Penne Pasta with Spinach and Sundried Tomatoes

Hiyaaaaaa, a new weeknight fave. (not fav)

Remember I mentioned that I would be bringing in more few-ingredient dinners for your busy fall? I feel like I said that to you. Didn’t I?

Crud, maybe I didn’t. Maybe I said it in my head but forgot to vocalize via fingertips in here.


Never mind.

Let us peepeth.

Pure pantry situation here. We need all the help we can sometimes.

And listen, there’s no suave technique to this recipe. It’s just tossing and stirring and squeezing and grating. And we’re absolutely good with this. The sundried tomatoes give so much depth, you’ll scream. That’s our jam with this one. Those tomatoes.

And if you’re not feeling penne, grab anything. Long pasta, orzo, something in between. You fly, little bird.

You’ll chop up the sundrieds and slice some garlic. Get those good and sautéed in a pan while the pasta cooks.

You’ll add some milk and stock to get a nice creamy operation going.

And the spinach, oh just dump in the entire bag for crying out loud. It wilts like weird science and will be the exact amount you need for this.

We don’t question it.

Oh hiiiii, honey.

All that grated parmesan and fresh lemon juice and cracked black pepper – the treasures of life.

Listen, we barely did a thing here so just rejoice and get your face in that pronto.

I won’t tell if you add some crushed red pepper flakes and a drizzle of your best olive oil. Not a soul. I’ll keep it riiiiiight here. (maybe.)

Honestly this is tonight.

See you at the bottom.

Creamy Penne Pasta with Spinach and Sundried Tomatoes
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  • 1 pound penne pasta
  • 6.7 oz jarred sun-dried tomatoes, chopped
  • 4 cloves garlic, sliced
  • 8 oz baby spinach
  • 2 cups milk
  • 1 cup chicken stock
  • Coarse salt
  • 1 lemon
  • Parmesan cheese


  1. Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente, according to package directions.
  2. In a wide skillet, drizzle 2 Tbs. sundried tomato oil and bring to a medium-high heat. Add the garlic and sauté about 40 seconds, until it starts to slightly brown, sizzle and become wildly fragrant. Add the tomatoes and let them sauté another minute. Add the milk, stock and a good pinch of salt. Bring the heat down to a medium low and let this bubble and simmer while the pasta cooks.
  3. Using a sieve, transfer the semi-cooked pasta to the sauce and let this simmer another three or so minutes. Add the spinach one handful at a time, letting it wilt as you add. Add another pinch of salt about now.
  4. Off the heat, squeeze in the juice of half a lemon. Garnish with plenty of parmesan cheese and serve immediately!
  5. Serves four.

Every other week, am I right??

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4 Responses to Creamy Penne Pasta with Spinach and Sundried Tomatoes

  1. Katy K. October 5, 2023 at 6:28 pm #
    Delicious! But the milk curdled…would cream be better next time? Or was the heat too high?
    • Bev Weidner October 7, 2023 at 7:25 am #
      Oh noooo! Ya know I'm not sure. Even when stirring, did it go back to creamy? I'm so sorry, Katy!
      • Katy K October 12, 2023 at 4:24 pm #
        It didn't, but it was still delicious, and I covered it up with extra cheese so no one noticed! The next night, I baked the leftovers with mozzarella cheese, and it was delicious. Next time I'll try cream and see what happens

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