Description
This creamy Tuscan pasta dish combines tender linguine with a rich sauce of heavy cream, milk, garlic, sun-dried tomatoes, spinach, and Parmesan cheese. Enhanced with Italian seasoning and finished with fresh basil, it’s a comforting, flavorful meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Sauce and Pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, drained of oil and roughly chopped
- 1 tablespoon Italian seasoning
- 1 cup heavy cream
- 2 cups whole milk
- 8 ounces linguine, fettuccine, or spaghetti
Vegetables and Cheese
- 2 cups spinach, roughly chopped
- 1 cup Parmesan cheese
Seasoning and Garnish
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Heat Oil and Butter: In a large saucepan, heat the olive oil and unsalted butter over medium heat until the butter has melted and the mixture is hot but not smoking.
- Sauté Aromatics: Add the minced garlic, sun-dried tomatoes, and Italian seasoning to the pan, stirring often. Cook for about 30 seconds or until the garlic becomes fragrant, being careful not to let it burn.
- Add Cream, Milk, and Pasta: Pour in the heavy cream and whole milk, stirring to combine. Add the dry pasta directly into the sauce. Increase the heat slightly and bring the mixture to a gentle simmer.
- Cook Pasta Al Dente: Cook the pasta in the simmering sauce, stirring frequently to prevent it from sticking to the bottom of the pan. Let it cook until the pasta is tender but still firm to the bite, approximately 12-15 minutes, adjusting with more liquid if necessary.
- Incorporate Spinach and Cheese: Stir in the chopped spinach and Parmesan cheese. Cook for an additional 1-2 minutes until the spinach is wilted and the cheese is fully melted into the sauce, creating a creamy texture.
- Season and Garnish: Season the dish with kosher salt and freshly cracked black pepper to your preference. Optionally, garnish with fresh basil leaves for a bright and fresh finish. Serve immediately while hot.
Notes
- You can substitute half-and-half for heavy cream and milk for a lighter sauce, though it will be less rich.
- Sun-dried tomatoes add a tangy depth, but you can omit them or replace them with cherry tomatoes for a different texture.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- Be sure to stir the pasta frequently while cooking in the sauce to avoid sticking and clumping.
- Fresh basil garnish is optional but recommended for added aroma and color.
