Save to Pinterest 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.
I first served this at a family dinner and everyone loved how easy it was to make yet rich in flavor.
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 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 12 minutes or until pasta is al dente and liquid has reduced to a creamy sauce.
- Step 5:
- Add spinach and cook for 2 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.
Save to Pinterest This recipe brings our family together every weekend around the table sharing stories 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 per serving
Save to Pinterest This creamy Tuscan pasta is an effortless meal perfect for busy weeknights.
Recipe FAQs
- → What type of pasta works best?
Fettuccine or penne hold the creamy sauce well and cook evenly in the one-pot method.
- → Can I substitute cream for a lighter option?
Yes, using half-and-half reduces fat while maintaining creaminess, though the sauce will be less rich.
- → How do sun-dried tomatoes affect flavor?
They add a tangy, slightly sweet depth that complements the garlic and herbs beautifully.
- → Is it possible to add protein to this dish?
Cooked chicken, shrimp, or white beans blend well and enhance both texture and nutrition.
- → How should the pasta be cooked to avoid overcooking?
Simmer uncovered and stir frequently, checking for al dente texture around 10-12 minutes.
- → What herbs are included in the dish?
Fresh basil, parsley, and a dried Italian herb mix featuring basil, oregano, and thyme are used to build layers of flavor.