Creamy Tuscan Garlic Pasta
This creamy Tuscan garlic pasta delivers rich, restaurant-quality flavor in under 35 minutes — loaded with sun-dried tomatoes, fresh spinach, and a velvety parmesan cream sauce at just 580 calories per serving.
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10m
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Ingredients
- 12 oz penne or rigatoni pasta
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 3 cups fresh baby spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- 1/2 cup reserved pasta cooking water
Instructions
- 1
Cook the Pasta
Bring a large pot of heavily salted water to a boil. Add the penne or rigatoni and cook according to package directions until al dente, about 10–11 minutes. Before draining, reserve 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- 2
Sauté the Garlic and Sun-Dried Tomatoes
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and red pepper flakes and cook, stirring frequently, for about 1–2 minutes until fragrant but not browned. Add the chopped sun-dried tomatoes and stir to combine, cooking for another 1 minute.
- 3
Build the Cream Sauce
Pour in the heavy cream and stir well to incorporate the garlic and sun-dried tomatoes. Add the Italian seasoning and smoked paprika. Bring the sauce to a gentle simmer over medium heat and cook for 4–5 minutes, stirring occasionally, until it begins to thicken slightly.
- 4
Melt in the Parmesan
Reduce the heat to medium-low. Add the freshly grated Parmesan cheese a little at a time, stirring continuously until fully melted and the sauce is smooth and creamy. Season generously with salt and freshly ground black pepper to taste.
- 5
Wilt the Spinach
Add the fresh baby spinach to the sauce and stir gently. Cook for 1–2 minutes until the spinach is just wilted but still vibrant green.
- 6
Combine Pasta and Sauce
Add the drained pasta directly to the skillet with the cream sauce. Toss well to coat every piece evenly. If the sauce is too thick, add the reserved pasta cooking water a splash at a time, stirring until you reach your desired consistency.
- 7
Serve and Garnish
Divide the creamy Tuscan garlic pasta among four warm bowls or plates. Top each serving with extra freshly grated Parmesan, a few fresh basil leaves, and a crack of black pepper. Serve immediately.
Chef's Tips
Always salt your pasta water generously — it should taste like the sea. Use freshly grated Parmesan rather than pre-shredded for a smoother, lump-free sauce. Don't skip the reserved pasta water; the starch helps the sauce cling beautifully to the noodles and prevents it from becoming too thick as it sits. For extra protein, add sliced grilled chicken breast or jumbo shrimp during the garlic sauté step.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this creamy tuscan garlic pasta
How long does it take to make Creamy Tuscan Garlic Pasta?
The listed total time is 35 minutes. Prep time is 10 minutes and cooking time is 25 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Creamy Tuscan Garlic Pasta recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Creamy Tuscan Garlic Pasta recipe?
The listed difficulty level is easy.