Pin it 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 recipe quickly became a family favorite for a comforting weeknight dinner that doesn't require a lot of 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 2 to 3 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 10 to 12 minutes or until pasta is al dente and liquid has reduced to a creamy sauce
- Step 5:
- Add spinach and cook for 2 to 3 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 This dish brings us together every time especially on chilly evenings with good company and laughter.
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
Nutritional Information
Calories 540 Total Fat 24 g Carbohydrates 62 g Protein 17 g
Pin it This creamy Tuscan pasta is sure to become a staple in your recipe collection for easy delicious meals.
Recipe FAQ
- → What type of pasta works best for this dish?
Fettuccine or penne are ideal as they hold the creamy sauce well and cook evenly in one pot.
- → Can I substitute the heavy cream for a lighter option?
Yes, half-and-half can be used to reduce richness while maintaining creaminess.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a concentrated, slightly sweet and tangy depth that complements the creamy sauce.
- → What herbs are recommended in this dish?
A mix of dried basil, oregano, and thyme with fresh basil and parsley provides a balanced herbal aroma and flavor.
- → Is it possible to add protein to this meal?
Yes, cooked chicken, shrimp, or white beans can be stirred in to enhance protein content and texture.