Single-Pan Spinach Tomato Noodles (Printable Version)
# What You'll Need:
01 -
14 ounces tubular pasta
02 -
4 cups chicken broth
03 -
1 medium onion, diced
04 -
1 cup heavy cream
05 -
4 to 5 ounces baby spinach
06 -
1 cup chopped sun-dried tomatoes in olive oil
07 -
1/2 cup grated parmesan cheese, fresh
08 -
1 tablespoon oil from sun-dried tomato jar
09 -
1/3 cup tomato concentrate
10 -
1 teaspoon crushed red pepper
11 -
5 garlic cloves, finely chopped
12 -
1/4 cup basil leaves
13 -
1 teaspoon sea salt
14 -
1 teaspoon ground pepper
# How to Make It:
01 -
Round up everything you'll need: tubular pasta, chicken broth, diced onion, heavy cream, baby spinach, chopped sun-dried tomatoes, grated parmesan, oil from the tomato jar, tomato concentrate, crushed red pepper, chopped garlic, basil leaves, sea salt, and ground pepper.
02 -
Warm up the oil from your sun-dried tomatoes in a pot over medium-high heat. Toss in your diced onion and let it brown a bit. Add the chopped garlic and sun-dried tomatoes and cook them for about 2-3 minutes so they don't burn. Put in the tomato concentrate and stir it around for another 2 minutes.
03 -
Pour chicken broth into the pot and stir everything together to scrape up any bits stuck to the bottom. Mix in your heavy cream, ground pepper, sea salt, and crushed red pepper until all the seasonings are blended in.
04 -
Add your tubular pasta to the pot and mix it into the sauce. Turn the heat down to low-medium and let it cook without a lid for about 10 minutes. Keep stirring now and then until the pasta is mostly done and has the texture you want.
05 -
Mix in your spinach and basil, letting the spinach shrink down as it cooks. If it soaks up too much liquid, just add a splash more water or chicken broth. Stir in the parmesan until it melts and everything's nicely mixed.
06 -
Turn off the stove and make sure everything's evenly mixed and creamy. Scoop it into bowls to serve. If you want, you can put some grilled chicken on top to make it more filling.