One-Pan Sun-dried Tomato Pasta
I am excited to introduce you to this easy one-pan Sun-dried Tomato Pasta! It's such a versatile recipe, takes 10 minutes and uses just a handful of ingredients. This is a recipe to keep in your back pocket for busy workdays!
Servings: 2 entree servings
Ingredients
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 cups chicken stock or bone broth for extra protein
- 1/2 cup half and half or whole milk room temperature
- 1-8 oz jar sun-dried tomatoes in oil, oil drained
- 8 oz angel hair pasta*
- 1/3 cup parmesan cheese grated
- 2 tablespoons optional - softened cream cheese for extra creaminess
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp freshly cracked pepper
- 1/4 tsp salt
- optional - 1/2 tsp red pepper flakes
Instructions
- In a large skillet over medium-low, add butter and garlic to a pan, saute about 1 minute or until fragrant. Pour in the chicken stock, sun-dried tomatoes, and seasonings. Slowly pour in the half and half then bring to a gentle boil.
- Add the pasta in, allowing it to sit for 30 seconds until you can maneuver it down into the liquid without breaking the pasta.
- Let pasta cook submerged in simmering liquid for about 5 minutes. Reduce heat to simmer (and add cream cheese now if using, letting it melt into the sauce). Continue to cook until pasta is al dente.
- Sprinkle over the parmesan and add more salt and pepper if needed. You can add a splash more chicken stock or half and half if needed to add a little more liquidity to your pasta if it absorbs all the pan sauce.
Notes
* Spaghetti or bucatini can be used instead, may need to extend cooking time to reach al dente
TO REHEAT:
Add a splash of chicken stock and/or half and half to rehydrate the pasta before microwaving.
Nutrition
Serving: 1serving | Calories: 556.5kcal | Carbohydrates: 48g | Protein: 9g | Fat: 12g