One-Pot Tuscan Pasta (Printable)

Creamy one-pot Tuscan pasta with spinach, sun-dried tomatoes and white wine - ready in 30 minutes.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fusilli pasta, uncooked

→ Vegetables

02 - 5 oz baby spinach
03 - 3.5 oz sun-dried tomatoes in oil, drained and sliced
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced

→ Dairy

06 - 1/2 cup heavy cream
07 - 1/2 cup grated Parmesan cheese

→ Liquids

08 - 1/2 cup dry white wine
09 - 3 cups vegetable broth

→ Seasonings

10 - 2 tablespoons olive oil
11 - 1/2 teaspoon dried Italian herb blend
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Place a large deep skillet or Dutch oven over medium heat and add the olive oil until shimmering.
02 - Add the finely chopped onion and cook, stirring occasionally, 2 to 3 minutes until translucent and softened.
03 - Stir in the minced garlic and cook 1 minute until fragrant; add the drained, sliced sun-dried tomatoes and cook another 1 minute.
04 - Pour in the dry white wine, increase heat slightly, and simmer 2 to 3 minutes until the alcohol aroma has diminished and the liquid is slightly reduced.
05 - Add the uncooked pasta, vegetable broth, dried Italian herbs, red pepper flakes if using, and a pinch of salt and pepper; stir to combine and bring to a boil.
06 - Reduce heat to a gentle simmer, cover, and cook 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
07 - Stir in the heavy cream and baby spinach, cook uncovered 2 to 3 minutes until the spinach wilts and the sauce becomes creamy.
08 - Remove from heat and stir in the grated Parmesan until melted and evenly distributed; taste and adjust salt and pepper as needed.
09 - Portion into bowls and garnish with additional Parmesan and fresh basil if desired; serve immediately.

# Expert Advice:

01 -
  • You only need one pot, so cleanup is barely an afterthought.
  • The combination of creamy sauce, tangy sun-dried tomatoes, and fresh greens is unexpectedly addictive.
02 -
  • Once I forgot to keep the heat low when simmering and the liquid vanished before the pasta softened—go gentle and watch closely.
  • Adding the spinach too late makes the sauce runny, but wilting it just as the pasta finishes keeps it creamy and green.
03 -
  • If the sauce is too thick at the end, a splash of hot broth loosens it perfectly—don’t rush to add more cream first.
  • Always grate your own Parmesan for the meltiest, most flavorful finish—it’s a small effort that pays off.
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