Save 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 creamy Tuscan garlic herb pasta is one of my go to recipes when I want something comforting with minimal cleanup.
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 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 This recipe brings back fond memories of family dinners where everyone enjoyed its rich flavors and simplicity.
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
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This creamy Tuscan garlic herb pasta is a quick and satisfying meal perfect for any night of the week.
Recipe FAQs
- → What pasta types work best for this dish?
Fettuccine or penne are ideal as they hold the creamy sauce well and cook evenly in one pot.
- → Can I substitute dairy ingredients in this dish?
You can use half-and-half instead of heavy cream for a lighter option, or try plant-based alternatives for dairy-free versions.
- → How do I know when the pasta is perfectly cooked?
Simmer until the pasta is al dente, meaning it’s tender but still slightly firm to the bite, usually after 10–12 minutes.
- → Can I add protein to this dish?
Yes, cooked chicken, shrimp, or white beans can be stirred in for extra protein and heartiness.
- → What herbs enhance the Tuscan flavors here?
Italian herb mix including basil, oregano, thyme, along with fresh basil and parsley, enrich the dish’s aromatic profile.
- → Is this dish suitable for a vegetarian diet?
It is vegetarian as written, featuring vegetables, herbs, and cheese without meat.