If you’re craving a dish that feels like a warm hug from the heart of Italy, this Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe is exactly what you need. Imagine tender pasta bathed in a luscious, creamy sauce, studded with sweet sun-dried tomatoes, vibrant spinach, and melted Parmesan that adds just the right touch of savory depth. It’s a simple yet elegant meal that comes together quickly, perfect for evenings when you want something comforting without a ton of fuss. Once you try it, this recipe will likely become a favorite in your rotation, promising rich flavors and a delightful Mediterranean vibe in every bite.
Ingredients You’ll Need
These ingredients are easy to find but pack an impressive range of flavors and textures. Each component plays a vital role in making your pasta rich, colorful, and irresistibly tasty.
- Olive oil: Adds a fruity, peppery base that blends beautifully with butter and garlic.
- Unsalted butter: Provides creamy richness and helps carry the flavors of garlic and sun-dried tomatoes.
- Garlic, minced: Infuses the dish with a warm, aromatic punch that’s classic in Italian cooking.
- Sun-dried tomatoes: Deliver a chewy sweetness and tang that balances the creamy sauce perfectly.
- Italian seasoning: A fragrant blend of herbs that elevates every bite with traditional Tuscan flair.
- Heavy cream: Creates a luxuriously creamy sauce that hugs every strand of pasta.
- Whole milk: Lightens the cream just a bit, allowing the sauce to be silky but not too heavy.
- Linguine, fettuccine, or spaghetti: Choose your favorite pasta shape to soak up the luscious sauce.
- Spinach, roughly chopped: Adds fresh, vibrant green color and a gentle earthiness to balance the rich cream.
- Parmesan cheese: Melts into the sauce for sharp, nutty depth and a beautifully smooth texture.
- Kosher salt and freshly cracked black pepper: To season perfectly and brighten all the flavors.
- Fresh basil leaves (optional): For a fresh, herbal garnish that complements the dish’s Tuscan roots.
How to Make Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe
Step 1: Sauté the Flavor Base
Start by warming olive oil and butter together in a large saucepan. Once the butter is melted and the mixture is shimmering, toss in the minced garlic, sun-dried tomatoes, and Italian seasoning. Let them cook for about 30 seconds until you can smell the fragrant garlic mingling with herbs and tomatoes — this is where the depth of flavor begins.
Step 2: Cook the Pasta in Creamy Sauce
Next, pour in the heavy cream and whole milk, stirring them into the garlic and tomato mixture. Add your choice of pasta directly into the saucepan. This technique lets the noodles cook right in the sauce, so every strand absorbs that creamy, flavorful liquid. Bring everything to a simmer and keep stirring often to prevent sticking until the pasta is perfectly al dente.
Step 3: Incorporate Spinach and Parmesan
Once the pasta is tender, add the chopped spinach and Parmesan cheese. Stir gently as the spinach wilts and the cheese melts into the sauce, creating a luscious coating for your pasta. This step adds fresh brightness and cheesy comfort to the dish.
Step 4: Season and Garnish
Finish by seasoning with kosher salt and freshly cracked black pepper to taste. If you have fresh basil on hand, scatter some leaves on top for a pop of color and authentic Tuscan aroma. Serve immediately to enjoy the dish at its creamy, comforting best.
How to Serve Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe
Garnishes
Fresh basil leaves are the perfect classic garnish, adding a bright herbal note that complements the creamy sauce. A sprinkle of extra Parmesan or a twist of black pepper on top can also enhance the presentation and flavor, making each serving feel special and restaurant-worthy.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is also ideal for soaking up every last bit of the creamy sauce. For a heartier meal, consider roasted vegetables or grilled chicken on the side.
Creative Ways to Present
For a fun twist, serve this Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe in warm individual bowls topped with microgreens or a drizzle of good-quality olive oil. You can also transfer the pasta into a shallow casserole dish and broil it for a couple of minutes with extra cheese on top to create a delicate golden crust.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb more sauce over time, so it’s a good idea to stir in a splash of milk or cream before reheating to refresh its creamy texture.
Freezing
While you can freeze this pasta, it’s best to do so without the cheese or spinach mixed in, as they can change texture after thawing. Freeze the plain creamy pasta in a freezer-safe container for up to two months, then add fresh spinach and Parmesan when reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave with a splash of milk or cream. Stir frequently to prevent the sauce from breaking and to restore its smooth, velvety consistency. Avoid overheating, as it can separate the cream.
FAQs
Can I use dried pasta instead of fresh?
Absolutely! The recipe works perfectly with dried pasta like linguine, fettuccine, or spaghetti. Just adjust the cooking time slightly to ensure the pasta reaches al dente texture as it simmers in the sauce.
Is it possible to make this recipe dairy-free?
You can substitute the butter with olive oil and use coconut cream or a cashew cream instead of heavy cream and milk. Nutritional yeast can replace Parmesan to keep that cheesy flavor without dairy.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or even crispy pancetta would complement the flavors really well. Add your protein of choice in the last few minutes of cooking or serve it on the side.
How do I store leftover cooked spinach in pasta?
Spinach tends to release moisture when stored, so place leftovers in an airtight container and refrigerate promptly. When reheating, stir gently and add a bit of liquid to revive the sauce.
What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers or cherry tomatoes sautéed until soft provide a lovely alternative, although the flavor will be milder and less concentrated.
Final Thoughts
I can’t recommend this Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe enough for anyone who loves a rich, comforting meal that feels special yet is simple to prepare. The balance of creamy sauce, tangy tomatoes, and fresh greens hits every note just right. I hope you give it a try soon and enjoy every luscious bite as much as I do!
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Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 4 bowls)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Tuscan pasta recipe features tender linguine cooked in a luscious sauce of sun-dried tomatoes, spinach, and Parmesan cheese, infused with garlic and Italian seasoning. Ready in just 30 minutes, it’s a comforting and flavorful dish perfect for an easy weeknight dinner or entertaining guests.
Ingredients
Sauce and Pasta
- 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
- 8 ounces linguine, fettuccine, or spaghetti
Vegetables and Cheese
- 2 cups spinach, roughly chopped
- 1 cup Parmesan cheese
Seasoning and Garnish
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat oil and butter: In a large saucepan, heat the olive oil and unsalted butter over medium heat until the butter is melted.
- Sauté aromatics: Add minced garlic, sun-dried tomatoes, and Italian seasoning to the pan. Sauté for about 30 seconds or until fragrant, ensuring the garlic does not brown.
- Add liquids and pasta: Pour in the heavy cream and whole milk, then add the linguine (or preferred pasta). Stir to combine all ingredients.
- Cook pasta: Bring the mixture to a gentle simmer. Cook the pasta in the cream sauce, stirring frequently to prevent sticking, until the pasta is al dente, approximately 10-12 minutes depending on the pasta type.
- Incorporate spinach and cheese: Stir in the chopped spinach and Parmesan cheese. Cook for an additional 1-2 minutes, allowing the spinach to wilt and the cheese to melt into the sauce.
- Season and serve: Season with kosher salt and freshly cracked black pepper to taste. Garnish with fresh basil leaves if desired. Serve immediately while warm.
Notes
- Use any long pasta such as linguine, fettuccine, or spaghetti based on preference.
- Sun-dried tomatoes add concentrated flavor—make sure to drain excess oil before using.
- Stir frequently while cooking pasta in the sauce to prevent it from sticking to the bottom of the pan.
- For a lighter version, substitute heavy cream with half-and-half or reduce the cream amount.
- Fresh basil as garnish adds a nice pop of color and fresh flavor but is optional.
- This dish is best served immediately to enjoy the creamy texture.
