Creamy Tuscan Pasta with Spinach and Sun-Dried Tomatoes
Tuscan Pasta
Silky Parmesan cream sauce with sun-dried tomatoes and spinach — a cozy weeknight pasta.
This Creamy Tuscan Pasta is the kind of dish I love to make when I want something comforting but a little elegant — quick enough for a weeknight yet rich and satisfying. Sun-dried tomatoes give bursts of tangy sweetness, while garlic, Parmesan, and heavy cream create a silky sauce that clings to every forkful.
It’s forgiving and adaptable: use vegetable broth to keep it vegetarian, swap in half-and-half to lighten it, or add grilled chicken or shrimp for extra protein. Serve it with a lemony finish and fresh parsley to brighten the richness — you’ll want seconds.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain.
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2
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat until the butter melts and foams.
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3
Add the chopped shallot and cook until soft, about 2 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
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4
Add the chopped sun-dried tomatoes and red pepper flakes, stirring for 1 minute to release their flavor.
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5
Pour in the broth to deglaze the pan, scraping any browned bits, then simmer 1–2 minutes.
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6
Reduce heat to low and stir in the heavy cream. Let the sauce warm and thicken slightly, about 2–3 minutes.
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7
Gradually whisk in the grated Parmesan until the sauce is smooth. If the sauce seems too thick, stir in a splash of reserved pasta water to loosen it.
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8
Add the baby spinach in batches, stirring until wilted. Stir in lemon juice, then season with salt and pepper to taste.
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9
Add the drained pasta to the skillet and toss to coat, adding reserved pasta water a little at a time until the sauce clings to the noodles.
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10
Serve immediately topped with extra grated Parmesan and chopped parsley if desired.
Ingredients
- Dry pasta (penne or rigatoni):12 oz
- Extra-virgin olive oil:1 tbsp
- Unsalted butter:2 tbsp
- Shallot, finely chopped:1 piece
- Garlic, minced:3 cloves
- Sun-dried tomatoes (in oil), chopped:1/2 cup
- Low-sodium chicken or vegetable broth:1/2 cup
- Heavy cream:1 cup
- Grated Parmesan cheese:1 cup
- Baby spinach:5 oz
- Fresh lemon juice:1 tbsp
- Red pepper flakes:1/4 tsp
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Chopped fresh parsley (optional):2 tbsp
Tips & Notes
- Reserve pasta water — the starchy water helps emulsify and thicken the sauce without adding more cream.
- Use sun-dried tomatoes packed in oil for the best texture and flavor; if using dry-packed, rehydrate in warm water first.
- Grate Parmesan fresh — pre-grated cheese can be grainy and won't melt into the sauce as smoothly.
- For added protein, stir in cooked chicken, shrimp, or cannellini beans at the end.
