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One Pot Spinach and Sun-Dried Tomato Burrata Pasta. This simple saucy pasta is made in under 30 minutes, uses just one pot, and is a great pantry staple recipe that’s made fresh with plenty of herbs. Made with seasoned olive oil, sun-dried tomatoes, spinach, and creamy melted burrata cheese. Then finish with fresh basil. The perfect quick-cooking pasta that’s great for low-key nights.
Some days just call for super easy, super fast recipes. Monday’s are usually great for those! But in all honesty, I’ve really been leaning hard into simple, easy, no-fuss-style recipes on even more nights of the week. Just like most of you, the thought of spending an hour on dinner is a little cringy.
With the weather warming and more and more sunny days happening, I want quick, yet flavorful. I’ve been making a ton of bowl recipes. They’ve been my favorite for the past month and I have another coming very soon.
But with all the rice bowls and giant salad bowls, I haven’t been turning to pasta dinners quite as much. Which is very unlike me.
But the pasta returned last week and this was our dinner.
I’ve said this before, but my favorite recipes tend to be the ones that I just make and don’t put too much thought or even effort into.
I used what I had on hand and just added things as I went. I know that can be scary for some, but for me, it’s my favorite way to cook!
Here are all the details
Of course, there really aren’t many details because this pasta truly is just that simple. I like to start with the sun-dried tomatoes. I always drain the oil from the jar and use the oil for cooking.
It’s extra virgin olive oil, seasoned with garlic, herbs, and spices. So it’s sure to add additional flavor to any recipe.
I cooked the fresh bell peppers together with shallots, garlic, and a handful of dried Italian herbs. The peppers slowly begin to cook down in the oil, which helps to bring out the natural sweetness of the peppers.
When you feel like the peppers have cooked, the rest is so quick and easy.
Add water right to the pan. Once boiling, mix in your favorite shortcut pasta. I love to use penne, it works really well with this particular dish.
Once the pasta is just about cooked, stir in all the sun-dried tomatoes, the spinach, and some artichokes too.
When everything is combined, break the balls of burrata over the pasta and remove from the heat. Let the cheese sit on the hot pasta for a few minutes to begin getting melty, then gently stir.
The cheese melts into the pasta creating the most delicious dish. It makes the pasta SO GOOD.
And all of this deliciousness will happen in under 30 minutes!
It’s pretty perfect any time of the year since it uses so many pantry staples. But I do love that it ends with fresh spinach and basil. If you’re in a jam, you can of course use frozen spinach and dried basil. Everyone really loves it either way.
I also like to serve this with a big green salad. Keeping it light and fresh for spring…and then soon to be summertime!
Looking for other one-pot recipes? Here are my favorites:
One Pot Stove-Top Mac and Cheese
French Onion Pasta with Crispy Prosciutto
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Lastly, if you make this One Pot Spinach and Sun-Dried Tomato Burrata Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Spinach and Sun-Dried Tomato Burrata Pasta
Servings: 6
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 2 small bell peppers, thinly sliced
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 tablespoons red wine vinegar
- 3 cups baby spinach
- 1 cup marinated artichokes, quartered
- 8 ounces burrata cheese, at room temperature
- fresh basil
Instructions
- 1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.2. Set the pot over medium-high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, 5 minutes. Add 4 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 7 minutes.3. Stir in the vinegar, spinach, artichokes, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit 2-3 minutes, then gently stir until the cheese is melty. 4. Serve immediately topped with lots of fresh basil. Enjoy!
This is one of my favs! I’ve made so many meals with the Super Simple cookbook! Pasta was perfect!
Hey Jessica,
Fantastic!! I appreciate you trying this recipe and your feedback, so glad to hear it was a winner! xT
I typically LOVE your recipes. This one was my least favorite so far. My pasta took much longer to cook and so I ended up having to add some water. The Burrata ended up not melting very well (was stringy). Flavors were nice, but not as rich and layered as the other dishes I’ve tried.
Hi Sarah,
I appreciate you trying this recipe and your feedback, so sorry to hear this recipe was not enjoyed. Please let me know if there is anything that I can help with! xT
Loved this recipe! All of the flavors work so well together. The red wine vinegar is a terrific addition, as it gives the dish a welcome bit of zing. Thank you!
Thank you so so much for trying out the recipe! So happy to hear that you enjoyed it! xT
Okay so I made this tonight. Very light and tasty! You said to use Burrata cheese, I didn’t know exactly what that was but when I was in the store it came up mozzarella pearls, so that’s what I used. Was that right? Love this for summer
Hi Shawna,
Amazing!! So glad to hear that this recipe turned out well for you and thanks for trying it! Burrata is slightly creamier than mozzarella, but it totally works! Have a great weekend:) xx
Made this for lunch. Tasted great. Easy to put together.
I substituted a broken up ball of mozzarella for the cheese. It tended to stay in gooey blobs that didn’t work for me. Not much added flavor and contrasting texture. Next time I’ll either sprinkle some shredded cheese on it, or maybe mix in some brie.
Thank you so so much for giving the recipe a try! Love to hear that it was enjoyed! xT