Name: One-Pot Marry Me Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil (from the sun-dried tomatoes); 1 medium onion, diced (about 2 cups or 250 g); 4 cloves garlic, minced or pressed; 1 ½ teaspoons Italian seasoning; ½-1 teaspoon crushed red pepper flakes (if you like a little heat!); 3 tablespoons tomato paste; 1 cup (135 g) whole sun-dried tomatoes in oil, drained and roughly chopped; 16 ounces dry pasta like rigatoni, penne, or gemelli; 4 cups vegetable broth; 2 packed cups (70 g) fresh baby spinach; 1 cup heavy cream or half-and-half; ¾ cup freshly-grated Parmesan cheese, plus more for serving

Description

This one-pot Marry Me Pasta is a quick, flavorful, creamy tomato pasta packed with veggies—a kid-approved dinner perfect for busy weeknights!

Ingredients

Scale

1 tablespoon olive oil (from the sun-dried tomatoes)
1 medium onion, diced (about 2 cups or 250 g)
4 cloves garlic, minced or pressed
1 1/2 teaspoons Italian seasoning
1/2-1 teaspoon crushed red pepper flakes (if you like a little heat!)
3 tablespoons tomato paste
1 cup (135 g) whole sun-dried tomatoes in oil, drained and roughly chopped
16 ounces dry pasta like rigatoni, penne, or gemelli
4 cups vegetable broth
2 packed cups (70 g) fresh baby spinach
1 cup heavy cream or half-and-half
3/4 cup freshly-grated Parmesan cheese, plus more for serving

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Instructions

Heat 1 tablespoon olive oil (from the jar of sun-dried tomatoes, if using) in a large sauté pan over medium heat. Add 1 medium diced onion, 4 cloves minced garlic, 1½ teaspoons Italian seasoning, and ½ to 1 teaspoon crushed red pepper flakes (depending on how spicy you like it). Sauté for 5 to 7 minutes, stirring frequently, until the onion is soft and translucent.
Stir in 3 tablespoons tomato paste and cook for 2 to 3 minutes, until it darkens slightly and becomes fragrant. This caramelizes the natural sugars in the tomatoes and builds a rich, savory base for the sauce.
Add 4 cups vegetable broth and 16 ounces dry pasta (like rigatoni, penne, or gemelli) and stir well to prevent sticking. Increase the heat to bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook, stirring occasionally, until the pasta is just shy of al dente—about 1 minute less than the package directions.
Reduce the heat to low, then stir in 2 packed cups baby spinach, 1 cup sun-dried tomatoes (drained if oil-packed), and 1 cup heavy cream or half-and-half. Stir until the spinach is wilted and everything is heated through.
Add ¾ cup freshly grated Parmesan cheese and stir until fully melted and incorporated into the sauce. Taste and season with salt, pepper, or more red pepper flakes as needed. Serve warm, topped with extra Parmesan and red pepper flakes if you’d like a little extra kick.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: American