Ingredients
Scale
- 17 ounces paneer pasta
- 4 cups chicken stock
- 1 medium onion, chopped
- 4 to 5 ounces fresh spinach
- 1 cup sun-dried tomatoes
- 1/3 cup tomato paste
- 5 garlic cloves, minced
- 1 cup heavy whipping cream
- 1 tablespoon sun-dried tomato oil
- 1 teaspoon red chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 cup fresh basil
Instructions
- Sauté the onion and garlic in a large pot over medium heat until onions are translucent.
- Add chicken stock, heavy cream, and tomato paste; stir to combine.
- Incorporate the paneer pasta; bring to a gentle boil then cover and cook on low for about 10-12 minutes until pasta is al dente.
- Stir in spinach, sun-dried tomatoes, chili flakes, salt, and pepper; cook until spinach wilts.
- Remove from heat; mix in shredded parmesan cheese and fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg