If you’re craving a dish that wraps you in comforting flavors and bright, fresh ingredients, the Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe is exactly what you need. This luscious, creamy pasta beautifully combines the tangy punch of sun-dried tomatoes, the vibrant earthiness of spinach, and a hint of Italian herbs, all melted together with a rich cream sauce. Whether you’re feeding family or impressing friends, this dish offers a satisfying, wholesome meal that feels both homey and a little indulgent, perfect for any night of the week.
Ingredients You’ll Need
This Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe relies on simple yet essential ingredients that come together to create an unforgettable fusion of flavors, textures, and colors. Each component plays its part, from the tender pasta that carries the sauce to the gentle heat of garlic and the freshness of baby spinach.
- 12 oz (340g) pasta (penne or fettuccine): Choose your favorite to soak up every bit of the creamy sauce.
- 1 tablespoon olive oil: Adds richness and helps bring out the garlic’s aroma.
- 3 cloves garlic, minced: The star aromatic that provides warmth and depth.
- 1/2 teaspoon red pepper flakes (optional): For a subtle kick that really wakes up the flavors.
- 1 cup (240ml) heavy cream: Creates the velvety base that makes this dish irresistible.
- 1/2 cup (120ml) chicken or vegetable broth: Lightens the cream just enough while boosting savory notes.
- 1/2 cup (50g) grated Parmesan cheese: Melts into the sauce, adding a salty, nutty finish.
- 1 teaspoon Italian seasoning: A blend of herbs that infuses a classic Mediterranean essence.
- Salt and black pepper to taste: Essential seasonings to balance and elevate every bite.
- 1 cup (150g) sun-dried tomatoes (drained and chopped if packed in oil): Bursting with concentrated sweetness and tang.
- 2 cups (60g) fresh baby spinach: Brings a fresh, green crunch and vibrant color.
- 1 cup (150g) cooked chicken, shrimp, or white beans (optional): Adds protein for a heartier meal.
- Fresh basil for garnish (optional): A fragrant touch that elevates presentation and taste.
How to Make Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Cook your chosen pasta according to the package instructions until it’s perfectly al dente—firm yet tender to the bite. This is key because the pasta will continue to absorb the sauce’s flavors after draining, so don’t overcook it. Once ready, drain the pasta and set it aside for later.
Step 2: Sauté the Aromatics
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and sprinkle your red pepper flakes if using, stirring for about 1 to 2 minutes until the fragrant garlic just starts to golden. This process releases a vibrant aroma that sets the tone for the entire dish.
Step 3: Make the Creamy Sauce
Pour in the heavy cream and broth, then gently bring the mixture to a simmer. Slowly whisk in the Parmesan cheese and sprinkle the Italian seasoning evenly. Stir continuously until the cheese melts completely and the sauce thickens slightly, which should take about 3 to 4 minutes. This creamy base is the heart of the Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe.
Step 4: Add Vegetables and Protein
Next, stir in the sun-dried tomatoes and fresh spinach. Cook just until the spinach wilts and the tomatoes soften, releasing their sweet, piquant flavor. If you’re using cooked chicken, shrimp, or white beans for added protein, fold them in at this stage to warm through evenly without overcooking.
Step 5: Combine and Season
Finally, toss in the drained pasta and gently stir everything together until the noodles are thoroughly coated in that heavenly creamy sauce. Taste and adjust seasoning with salt and freshly ground black pepper as needed. At this point, your Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe is almost ready to delight your palate.
How to Serve Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe
Garnishes
A sprinkle of extra freshly grated Parmesan and a handful of torn fresh basil leaves add an elegant and fresh finishing touch. The basil’s peppery brightness enhances the rich sauce beautifully, making the dish look as stunning as it tastes. A little cracked black pepper on top never hurts either.
Side Dishes
This pasta dish pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette also complement the meal perfectly by providing a crunchy contrast and a handy tool for mopping up every last drop of sauce.
Creative Ways to Present
For a special occasion, serve this Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe in individual shallow bowls, topped with a basil sprig and a light drizzle of high-quality olive oil. Adding a few toasted pine nuts or a handful of caramelized onions on top can introduce new textures and flavors that wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Store it separately from any fresh garnishes to preserve texture and freshness.
Freezing
While this dish is best enjoyed fresh, you can freeze it for up to 1 month. Be sure to undercook the pasta slightly before making the sauce to prevent it from becoming mushy when reheated. Freeze in freezer-safe containers and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the sauce if it’s thickened too much. Stir frequently to prevent sticking and keep the sauce creamy and smooth. Microwaving works too, but stir halfway through to distribute heat evenly.
FAQs
Can I use dried sun-dried tomatoes in this recipe?
Absolutely! If you’re using dried sun-dried tomatoes that are not packed in oil, soak them in warm water for about 10 minutes to soften before chopping and adding to the sauce. This will help them blend nicely with the cream.
Is there a vegetarian version of this Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe?
Yes! Simply omit the chicken or shrimp and replace them with white beans or additional vegetables like mushrooms or artichoke hearts for a satisfying vegetarian meal.
How spicy does the recipe get with red pepper flakes?
The red pepper flakes provide a gentle warmth without overwhelming the dish. If you prefer no heat, simply leave them out, or add more if you want a stronger kick.
Can I make this dish gluten-free?
Definitely! Just swap the regular pasta for your favorite gluten-free pasta variety. The creamy sauce and fresh ingredients remain just as delicious.
What can I use instead of heavy cream?
If you want a lighter or dairy-free option, substitute heavy cream with coconut milk or cashew cream, and use a vegan Parmesan alternative to keep it creamy and flavorful without dairy.
Final Thoughts
This Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe is one of those kitchen treasures that feels like a warm hug wrapped in flavor. Its simple yet vibrant ingredients make it approachable for any cook, while the creamy, herb-scented sauce will have everyone asking for seconds. Give this recipe a try soon—you might just find it becoming your new weeknight favorite!
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Tuscan Pasta with Sun-Dried Tomatoes, Spinach, and Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Tuscan Pasta Recipe features tender pasta tossed in a creamy sauce bursting with sun-dried tomatoes, fresh spinach, and Parmesan cheese. Infused with garlic, Italian seasoning, and a hint of red pepper flakes, this quick and comforting dish can be made with chicken, shrimp, or white beans for a versatile, satisfying meal perfect for an easy weeknight dinner.
Ingredients
Pasta & Protein
- 12 oz (340g) pasta (penne or fettuccine work well)
- 1 cup (150g) cooked chicken, shrimp, or white beans (optional)
Sauce & Vegetables
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) chicken or vegetable broth
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup (150g) sun-dried tomatoes (drained and chopped if packed in oil)
- 2 cups (60g) fresh baby spinach
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes if using, sautéing for 1–2 minutes until fragrant but not browned.
- Make the Sauce: Stir in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer. Add grated Parmesan cheese and Italian seasoning, stirring continuously until the cheese melts and the sauce thickens slightly, about 3–4 minutes.
- Add Vegetables and Protein: Mix in the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts. If incorporating cooked chicken, shrimp, or white beans, stir them in now and heat through.
- Combine Pasta and Sauce: Toss the drained pasta into the skillet, stirring well to coat evenly with the creamy sauce. Season with salt and black pepper to taste.
- Serve: Serve the pasta hot, garnished with fresh basil and additional Parmesan cheese if desired for an extra touch of flavor.
Notes
- Use gluten-free pasta to make the dish gluten-free.
- For a dairy-free version, substitute heavy cream with coconut milk and use a vegan Parmesan alternative.
- Sun-dried tomatoes packed in oil add extra flavor but should be drained well to avoid excess oiliness.
