Save A luscious, comforting pasta dish simmered in a single pot, featuring tender noodles, sun-dried tomatoes, spinach, and a medley of fresh herbs in a velvety garlic cream sauce.
This creamy Tuscan pasta quickly became a favorite in my house as it combines bold flavors with minimal cleanup.
Ingredients
- Pasta: 12 oz (340 g) fettuccine or penne
- Vegetables & Aromatics: 2 tbsp olive oil 4 cloves garlic, minced 1 small yellow onion, finely diced 1 cup (60 g) sun-dried tomatoes, julienned (oil packed, drained) 3 cups (90 g) baby spinach
- Liquids: 3 ½ cups (830 ml) vegetable broth 1 cup (240 ml) heavy cream ½ cup (120 ml) whole milk
- Cheese & Herbs: ½ cup (50 g) grated Parmesan cheese 1 tsp dried Italian herb mix (basil, oregano, thyme) ¼ cup (10 g) fresh basil, chopped 1 tbsp fresh parsley, chopped ½ tsp crushed red pepper flakes (optional)
- Seasonings: Salt and freshly ground black pepper, to taste
Instructions
- Step 1:
- In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add garlic and onion sauté 23 minutes until fragrant and translucent.
- Step 2:
- Stir in sun dried tomatoes and sauté for 1 minute.
- Step 3:
- Add uncooked pasta, vegetable broth, cream, and milk. Stir to submerge the pasta.
- Step 4:
- Sprinkle in dried Italian herbs, salt, and pepper. Bring to a gentle boil, then reduce heat to medium low. Simmer uncovered, stirring frequently, for 1012 minutes or until pasta is al dente and liquid has reduced to a creamy sauce.
- Step 5:
- Add spinach and cook for 23 minutes until wilted.
- Step 6:
- Stir in Parmesan cheese until melted and sauce thickens.
- Step 7:
- Remove from heat. Fold in fresh basil and parsley. Adjust seasoning as needed.
- Step 8:
- Serve hot, garnished with extra Parmesan and a pinch of red pepper flakes if desired.
Pin it My family gathers quickly when this dish is cooking filling the kitchen with delicious aromas and happy chatter.
Notes
For extra protein, add cooked chicken, shrimp, or white beans. Substitute gluten free pasta if needed. For a lighter version, use half and half instead of heavy cream. Excellent paired with a crisp Pinot Grigio or a light bodied red.
Required Tools
Large deep skillet or Dutch oven Wooden spoon Chefs knife Cutting board Measuring cups and spoons
Allergen Info
Contains Milk, cheese (dairy), wheat (gluten in pasta). May contain sulfites (in sun dried tomatoes). Always check product labels for hidden allergens.
Pin it This pasta recipe delivers rich flavors and simple preparation making it perfect for busy weeknights or casual gatherings.
Frequently Asked Questions
- → What type of pasta works best?
Fettuccine or penne are ideal as they hold the creamy sauce well and cook evenly in one pot.
- → Can I make this dish vegetarian?
This dish is already vegetarian, using vegetable broth and no meat products.
- → How do I achieve a creamy texture without lumps?
Stir frequently while simmering to allow the cream, milk, and Parmesan to melt smoothly into the sauce.
- → What herbs are used for flavor?
A combination of dried Italian herbs, fresh basil, and parsley adds bright, aromatic layers.
- → Can I add protein to this dish?
Yes, cooked chicken, shrimp, or white beans can be added for extra protein without altering the base flavors.
- → Is it possible to make a lighter version?
Using half-and-half instead of heavy cream reduces richness while maintaining creamy consistency.