Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 3 cups (710ml) Vegetable broth, low sodium
  • 2 cloves (6g) Garlic, thinly sliced
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1/2 cup (125g) Basil pesto
  • 1/2 cup (75g) Sun-dried tomatoes in oil, drained and julienned
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/2 tsp (3g) Red pepper flakes
  • 1/4 cup (30g) Freshly grated Parmesan cheese
  • 2 cups (60g) Baby spinach or arugula
  • 1 tbsp (15ml) Fresh lemon juice
  • Salt and black pepper to taste

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet or Dutch oven over medium heat. Add the sliced garlic and sun-dried tomatoes, sautéing for 2 minutes until the garlic is fragrant and translucent. Stir in the red pepper flakes.
  2. Pour in the vegetable broth and bring to a gentle boil. Stir in the dry pasta and halved cherry tomatoes. Reduce heat to medium-low, cover with a lid, and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until the liquid reduces into a thick syrup.
  3. Remove the pan from the heat entirely. Fold in the basil pesto, baby spinach, and lemon juice. Stir in the Parmesan cheese until the texture is creamy and glossy.