Velvety Tuscan pasta with garlic, sun-dried tomatoes, spinach, and fresh herbs cooked in one pot.
# What You’ll Need:
→ Pasta
01 - 12 oz fettuccine or penne pasta
→ Vegetables & Aromatics
02 - 2 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely diced
05 - 1 cup sun-dried tomatoes, julienned, oil-packed and drained
06 - 3 cups baby spinach
→ Liquids
07 - 3 ½ cups vegetable broth
08 - 1 cup heavy cream
09 - ½ cup whole milk
→ Cheese & Herbs
10 - ½ cup grated Parmesan cheese
11 - 1 tsp dried Italian herb mix (basil, oregano, thyme)
12 - ¼ cup fresh basil, chopped
13 - 1 tbsp fresh parsley, chopped
14 - ½ tsp crushed red pepper flakes (optional)
→ Seasonings
15 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and diced onion; cook 2 to 3 minutes until fragrant and translucent.
02 - Incorporate the sun-dried tomatoes and sauté for 1 minute to combine flavors.
03 - Add uncooked pasta, vegetable broth, heavy cream, and whole milk to the pot. Stir to ensure pasta is fully submerged.
04 - Season with dried Italian herbs, salt, and black pepper. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta reaches al dente and sauce thickens.
05 - Add baby spinach and cook for 2 to 3 minutes until wilted.
06 - Stir in grated Parmesan cheese until fully melted and the sauce becomes creamy and cohesive.
07 - Remove from heat. Fold in chopped fresh basil and parsley, adjusting seasoning as desired.
08 - Serve immediately, optionally garnished with extra Parmesan cheese and a pinch of crushed red pepper flakes.
