Description
Tuscan Pasta is a creamy, garlic-infused pasta dish with sun-dried tomatoes, spinach, and Parmesan—a vibrant taste of Italy in every bite.
Ingredients
- 8 oz pasta (fettuccine, penne, or rigatoni)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet over medium heat, warm olive oil. Add garlic and sun-dried tomatoes, sautéing 1–2 minutes until fragrant.
- Add spinach and cook until wilted, about 1 minute.
- Lower heat and stir in heavy cream and red pepper flakes. Add Parmesan and stir until melted. Use reserved pasta water to adjust sauce to desired consistency.
- Add cooked pasta to skillet and toss to coat in sauce. Season with salt and pepper, and garnish with extra Parmesan and chopped basil if desired. Serve immediately.
Notes
- Garnish with fresh basil, extra Parmesan, and cracked black pepper for bright flavor.
- Serve with a crisp green salad or crusty bread to enjoy the sauce fully.
- Add protein like grilled chicken or shrimp for a heartier meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooled pasta in a freezer-safe container for up to 2 months; thaw before reheating.
- Reheat gently in a pan with a splash of cream or milk to restore sauce creaminess.
- Swap heavy cream and Parmesan for coconut milk and plant-based cheese for a dairy-free version.
- Use penne, rigatoni, or any ridged pasta to help hold the sauce.
- Adjust spice level by adding more red pepper flakes or a pinch of cayenne.
- Ensure vegetarian status by using a Parmesan made without animal rennet.
