One-Pan Creamy Ditalini Pasta with Sun-Dried Tomatoes and Spinach | Flavors By Frangipane
One-Pan Creamy Ditalini Pasta with Sun-Dried Tomatoes and Spinach
15 mins prepServes 4
A comforting one-pan pasta dish featuring ditalini pasta cooked in chicken broth and heavy cream, with shallots, garlic, sun-dried tomatoes, and fresh spinach, finished with Parmesan cheese.
1. In a large skillet, heat the olive oil over medium. Add the shallot & garlic and cook until fragrant. Add the tomato pasta and brown it for a few minutes.
2. Pour in the broth and add the ditalini, and Italian seasoning. Stir, bring to a boil, then reduce heat and cook covered for 8-10 minutes, stirring occasionally.
3. Once the pasta is tender and most of the broth is absorbed, pour in the heavy cream and mix.
4. Add the Parmesan. Fold in the sun-dried tomatoes and spinach. The spinach will wilt right into the sauce.
5. Season with salt and pepper. Enjoy!!
