One-Pot Creamy Tuscan Pasta
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One-Pot Creamy Tuscan Pasta

Sun-dried tomatoes, spinach, garlic, parmesan. One pot. 20 minutes. Zero dishes.

Prep 5 minCook 15 minTotal 20 minServes 4Cost $3.00/serving★ 4.9(412)

Servings

Est. total: $12.00 · $3.00/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 12 oz penne pasta
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 4 1/2 cup chicken broth
  • 1 cup heavy cream
  • 3 cup baby spinach
  • 1/2 cup parmesan cheese (grated)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions

  1. 1

    Heat olive oil in a large pot over medium heat. Add garlic and cook 30 seconds until fragrant.

    2 tbsp olive oil4 cloves garlic
  2. 2

    Add sun-dried tomatoes. Stir for 1 minute.

    1/2 cup sun-dried tomatoes
  3. 3

    Add pasta, broth, and cream. Stir well to submerge pasta. Bring to a boil, then reduce to medium-low. Cover and simmer 14 minutes, stirring every 5 minutes to prevent sticking.

    12 oz penne pasta4 1/2 cup chicken broth1 cup heavy cream

    Stir every 5 minutes. The pasta absorbs liquid as it cooks — this is normal.

  4. 4

    Remove lid. Stir in spinach and parmesan until spinach wilts and cheese melts. Season with salt, pepper, and red pepper flakes.

    3 cup baby spinach1/2 cup parmesan cheese1 tsp salt1/2 tsp black pepper1/4 tsp red pepper flakes
  5. 5

    Serve immediately. The sauce thickens as it sits.

Pairs With

🍷Chianti Classico$$

Medium-bodied Italian red with good acidity

The tomatoes and herbs in both the wine and dish sing together

🍺Italian Lager$

Peroni or Moretti

Light and crisp to cut through the cream

🍸Aperol Spritz$$

Aperol, prosecco, soda water

Bitter-sweet effervescence balances the rich cream sauce

Nutrition

170

Calories

5

Proteing

20

Carbsg

8

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Use good parmesan. The pre-grated stuff in the green can won't melt right.

Substitutions

  • heavy cream → half-and-half (slightly less rich) or coconut cream (dairy-free)
  • chicken broth → vegetable broth (to keep it vegetarian)
  • penne → any short pasta works — rigatoni, fusilli, farfalle

Leftovers

Add a splash of broth when reheating — the pasta absorbs the sauce overnight.

Leftover Ideas

Stuff into bell peppers and bakeAdd an egg and breadcrumbs for pasta fritters

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.