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very easy
Prep Time
10 mins
Total Time
15 mins


1/4 cup
oil-packed sun-dried tomatoes, drained
50 g
1/4 cup
fresh basil
10 g
2 tbsp
olive oil
30 ml
1 tbsp
capers, drained
garlic clove, peeled
2 cups
500 ml
2 cups
chicken broth
500 ml
3/4 lb
pasta (such as penne, shells, spaghetti broken in half)
340 g
5 oz
baby spinach
140 g
Freshly grated Parmesan cheese, as desired


Step 1

In a food processor, finely chop the sun-dried tomatoes, basil, oil, capers and garlic. Set aside the sun-dried tomato pesto (see note).

Step 2

In a large pot over medium-high heat, bring the milk and broth to a boil. Add the pasta and stir. Season with salt and pepper. Cook over medium heat for 8 minutes, stirring frequently, until the pasta is al dente.

Step 3

Stir in the sun-dried tomato pesto and spinach. Cook for 1 minute, allowing the spinach to wilt and the sauce to thicken. Serve sprinkled with Parmesan.


For an even quicker option, substitute your favourite store-bought pesto (1/4 cup).

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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