Creamy Tuscan Spinach and Sun-Dried Tomato Pasta

Ingredients

• 12 oz (340 g) spaghetti

• 2 tbsp olive oil

• 3 cloves garlic, minced

• ½ small onion, finely chopped

• ½ cup sun-dried tomatoes, sliced

• 3 cups fresh baby spinach

• 1 cup heavy cream

• ½ cup chicken broth or vegetable broth

• ¾ cup freshly grated Parmesan cheese

• 2 tbsp butter

• ½ tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt, or to taste

• ½ tsp black pepper

• ¼ tsp red pepper flakes (optional)

• ½ cup reserved pasta water, as needed

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water. Drain the spaghetti and set aside.

Step 2: Sauté the Garlic and Onion

Heat olive oil and butter in a large skillet over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Sun-Dried Tomatoes

Add the sliced sun-dried tomatoes to the skillet. Cook for 2–3 minutes, stirring occasionally, to release their rich flavor. Stir in Italian seasoning, paprika, black pepper and red pepper flakes if using.

Step 4: Prepare the Creamy Sauce

Pour in the heavy cream and chicken or vegetable broth. Stir well and bring to a gentle simmer over medium-low heat. Add Parmesan cheese gradually, stirring until melted and the sauce becomes smooth and creamy. Avoid boiling the sauce.

Step 5: Add the Spinach

Add the fresh baby spinach to the skillet. Stir gently for 2–3 minutes until the spinach wilts into the creamy sauce. Taste and adjust the salt and pepper as needed.

Step 6: Combine the Pasta

Add the cooked spaghetti directly to the skillet. Toss gently until every strand is coated in the creamy sauce. Add a little reserved pasta water if the sauce is too thick. Continue tossing for 1–2 minutes until everything is well combined.

Step 7: Garnish and Serve

Remove from the heat and sprinkle with extra grated Parmesan cheese, freshly cracked black pepper and a little Italian seasoning. Serve immediately while warm and creamy.

Cooking Tips

• Use freshly grated Parmesan for a smoother, creamier sauce.

• Choose oil-packed sun-dried tomatoes for extra richness and flavor.

• Do not overcook the spinach; it should remain soft and vibrant green.

• Reserve pasta water to adjust the sauce consistency.

• Keep the heat low after adding cream and Parmesan to prevent the sauce from separating.

• Add grilled chicken, shrimp or mushrooms for extra protein and flavor.

Serving Suggestions

• Serve with warm garlic bread.

• Pair with a fresh garden salad.

• Add grilled chicken or roasted shrimp.

• Garnish with fresh basil or parsley.

• Sprinkle with extra Parmesan cheese before serving.

Nutrition Information

Approximate values per serving, based on 4 servings.

Nutrition values may vary depending on the ingredients and brands used.

Nut Information

• Nuts: No nuts are required in this recipe.

• Nut-free: The recipe can be prepared without nuts. Check the packaging of pasta, Parmesan and other ingredients for potential nut cross-contact if cooking for someone with a nut allergy.

• Contains: Milk and wheat (gluten).

• Optional additions: If adding pesto, check its ingredients, as some varieties contain pine nuts or other nuts.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freezing is not recommended, as the cream sauce may separate.

• Reheating: Warm gently in a skillet over low heat with a splash of milk, cream or broth. Stir until creamy and heated through.

Frequently Asked Questions

1. Can I use a different type of pasta?

Yes, fettuccine, penne, linguine or fusilli all work well with this creamy sauce.

2. Can I make this recipe without heavy cream?

Yes, you can use half-and-half or evaporated milk, although the sauce may be less rich and thick.

3. Can I add chicken to this pasta?

Absolutely. Add cooked, sliced grilled chicken to the sauce before tossing in the pasta for a more protein-rich meal.

4. Can I use frozen spinach?

Yes. Thaw it completely, squeeze out excess water and add it to the sauce. Use approximately 1 cup of thawed spinach instead of 3 cups fresh.

5. How can I make the sauce thicker?

Simmer gently for a few minutes before adding the pasta, or stir in a little extra Parmesan cheese until the sauce reaches your preferred consistency.

Conclusion

This Creamy Tuscan Spinach and Sun-Dried Tomato Pasta is an easy, comforting meal packed with delicious Italian-inspired flavors. The combination of tender spaghetti, fresh spinach, tangy sun-dried tomatoes and rich Parmesan cream sauce makes it perfect for a quick weeknight dinner or a special family meal.