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 family favorite for weeknight dinners due to its ease and rich 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 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
Save Family gatherings are made memorable with a steaming bowl of this pasta served fresh from the pot.
Notes
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 Information
Contains Milk cheese (dairy) wheat (gluten in pasta) May contain sulfites (in sun dried tomatoes) Always check product labels for hidden allergens
Save This dish is quick to prepare yet delivers rich satisfying flavors perfect for any occasion.
Recipe FAQs
- → 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 use fresh tomatoes instead of sun-dried?
Fresh tomatoes can be used but may require longer to cook and will yield a less intense flavor compared to sun-dried.
- → How do I prevent the sauce from sticking or burning?
Stir frequently while simmering and maintain medium-low heat to ensure the sauce thickens without scorching.
- → What is the best way to add herbs for maximum flavor?
Use dried herbs during simmering for depth and fold in fresh basil and parsley just before serving to retain aroma.
- → Can I substitute the heavy cream for a lighter option?
Yes, half-and-half or milk can lighten the sauce, though it will be less rich and creamy.