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 creamy Tuscan garlic herb pasta on a chilly evening and it quickly became a family favorite for its rich flavors and simplicity.
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
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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 often brings my family together on busy nights as we enjoy a warm, hearty meal that’s both satisfying and quick to prepare.
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
Save to Pinterest This creamy Tuscan pasta is a perfect weeknight meal that delivers rich flavors with minimal cleanup.
Recipe Frequently Asked Questions
- → What pasta types work best for this dish?
Fettuccine or penne work great, holding the creamy sauce well. You can also try other short or ribbon pastas.
- → Can I add protein to this meal?
Yes, cooked chicken, shrimp, or white beans can be stirred in to boost protein without altering flavors much.
- → How do I avoid the pasta sticking during cooking?
Keep stirring occasionally while simmering and make sure the pasta is fully submerged in the liquid to prevent sticking.
- → Is it possible to make a lighter version?
Using half-and-half instead of heavy cream reduces richness while maintaining creaminess.
- → What herbs are used in this dish?
A mix of dried Italian herbs like basil, oregano, thyme, along with fresh basil and parsley, provides a fragrant herbal note.
