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.
This dish always impresses my family with its creamy texture and rich flavors without requiring multiple pans or complicated steps.
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 to Pinterest My family gathers around the table eagerly waiting for the creamy flavors and fresh herbs to shine with every bite.
Serving Suggestions
Pair this pasta with a crisp Pinot Grigio or a light-bodied red wine for a perfect meal.
Tips for Variations
Add cooked chicken, shrimp, or white beans to introduce protein.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat adding a splash of milk if needed.
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This one pot creamy Tuscan pasta is an effortless way to impress guests with its rich flavors and comforting texture.
Recipe Questions
- → What pasta types work best for this dish?
Fettuccine or penne are ideal as they hold the creamy sauce well, but other similar shapes can be used effectively.
- → Can I substitute fresh herbs with dried ones?
While fresh basil and parsley enhance brightness, dried Italian herbs provide a good flavor base and can be used if fresh herbs are unavailable.
- → Is it necessary to use both cream and milk?
Combining cream and milk creates a balanced, velvety sauce that’s rich without being too heavy; alternatives like half-and-half can also be used.
- → How do sun-dried tomatoes affect the flavor?
They add a concentrated tangy sweetness that complements the creamy garlic sauce and fresh greens perfectly.
- → Can I add protein to this dish?
Yes, cooked chicken, shrimp, or white beans can be folded in for added substance and texture.
- → What is the best way to prevent the sauce from sticking?
Stir frequently while simmering and maintain medium-low heat to keep the sauce smooth and prevent burning.