Description
This creamy Tuscan Pasta recipe combines the rich flavors of sun-dried tomatoes, garlic, and Parmesan cheese with fresh spinach and Italian seasoning in a luscious cream sauce. Ready in just 30 minutes, it’s a comforting and elegant dish perfect for a quick weeknight dinner or a special meal.
Ingredients
Scale
Sauce and Aromatics
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, drained of oil and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups whole milk
Pasta and Greens
- 8 ounces linguine, fettuccine, or spaghetti
- 2 cups spinach, roughly chopped
Cheese and Seasoning
- 1 cup Parmesan cheese
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Sauté aromatics: In a large saucepan, heat olive oil and unsalted butter over medium heat. Once the butter has melted, add the minced garlic, sun-dried tomatoes, and Italian seasoning. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.
- Cook pasta in cream mixture: Pour in the heavy cream and whole milk, stirring to combine with the aromatics. Add the pasta directly to the saucepan and bring the mixture to a gentle simmer. Cook the pasta in the liquid, stirring frequently to prevent sticking, until it is al dente and has absorbed some of the sauce.
- Add spinach and cheese: Stir in the chopped spinach and Parmesan cheese, cooking for an additional 1 to 2 minutes. This allows the spinach to wilt and the cheese to melt, enriching the sauce and coating the pasta evenly.
- Season and serve: Taste the pasta and season with kosher salt and freshly cracked black pepper according to your preference. Optionally garnish with fresh basil leaves for a bright, fresh finish. Serve the Tuscan pasta immediately while warm and creamy.
Notes
- You can use any long pasta such as linguine, fettuccine, or spaghetti according to your liking.
- Sun-dried tomatoes should be drained well to avoid excess oil in the sauce.
- For a lighter version, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.
- Fresh spinach can be substituted with kale or arugula for a different flavor profile.
- Make sure to stir frequently during pasta cooking to prevent sticking as the pasta cooks directly in the milk and cream sauce.
- Garnishing with fresh basil adds an aromatic freshness that complements the rich sauce.
