Comforting Tuscan pasta simmered with sun-dried tomatoes, spinach, herbs, and a rich garlic cream sauce.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or penne
→ Vegetables & Aromatics
02 - 2 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely diced
05 - 1 cup oil-packed sun-dried tomatoes, drained and julienned
06 - 3 cups baby spinach
→ Liquids
07 - 3 ½ cups vegetable broth
08 - 1 cup heavy cream
09 - ½ cup whole milk
→ Cheese & Herbs
10 - ½ cup grated Parmesan cheese
11 - 1 tsp dried Italian herb mix (basil, oregano, thyme)
12 - ¼ cup fresh basil, chopped
13 - 1 tbsp fresh parsley, chopped
14 - ½ tsp crushed red pepper flakes (optional)
→ Seasonings
15 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and diced onion; sauté 2 to 3 minutes until fragrant and translucent.
02 - Incorporate sun-dried tomatoes and cook for 1 minute, stirring occasionally.
03 - Add uncooked pasta, vegetable broth, heavy cream, and whole milk. Stir gently to ensure pasta is submerged.
04 - Season with dried Italian herbs, salt, and pepper. Bring mixture to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently until pasta is al dente and sauce thickens.
05 - Add baby spinach and cook for 2 to 3 minutes until it has wilted completely.
06 - Stir in grated Parmesan cheese until fully melted and sauce reaches desired creaminess.
07 - Remove from heat and fold in fresh basil and parsley. Adjust seasoning to taste.
08 - Serve immediately, garnished with additional Parmesan and crushed red pepper flakes if desired.
