This quick and practical way to spin your classic spaghetti sauce puts all the players in one pot. Dried pasta cooks in chicken broth and milk, which forms the basis for a divinely creamy sauce that kids will love and parents (and their guests) will relish. The grown-ups will especially appreciate how few pots and pans there are to clean.
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In a food processor, finely chop the sun-dried tomatoes, basil, oil, capers and garlic. Set aside the sun-dried tomato pesto (see note).
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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.
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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.
NOTE
For an even quicker option, substitute your favourite store-bought pesto (1/4 cup).