Creamy Tuscan Pasta
A delightful dish that combines rich flavors of creamy sauce, fresh herbs, and vibrant vegetables, perfect for any occasion.
Ingredients
Pasta and Boiling
- 8 oz fettuccine (or your preferred pasta)
- Salt to taste Salt for boiling the pasta
Sauce Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- ¼ tsp crushed red pepper flakes (optional)
- ¼ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 2 cups fresh spinach
- Salt and pepper to taste Salt and pepper, to taste
Garnish
- to taste Freshly grated Parmesan cheese (optional)
- to taste Extra fresh basil or thyme for garnish
Instructions
Cooking the Pasta
- Boil salted water and cook pasta according to package instructions until al dente; reserve ½ cup of pasta water, then drain.
Making the Sauce
- In a large skillet, heat olive oil over medium heat. Add garlic, basil, and thyme; sauté for 1-2 minutes until fragrant.
- Pour in heavy cream and simmer; whisk in Parmesan cheese and cook for 3-4 minutes until the sauce thickens slightly.
- Stir in sun-dried tomatoes and spinach; cook for 2-3 minutes until the spinach wilts.
- Season with salt, pepper, and crushed red pepper flakes to taste.
Combining
- Add the drained pasta to the sauce; toss to coat, adding reserved pasta water as needed to reach desired sauciness.
- Serve immediately, garnished with extra Parmesan and fresh basil or thyme. Optional: serve with garlic bread or a side salad.
Notes
Don't overcook the pasta; customize herbs and consider substitutions for lighter options. Variations can include adding protein like grilled chicken or shrimp and extra vegetables like zucchini or bell peppers.