One-Pot Creamy Garlic Tuscan Pasta
by Ana
Prep Time5 minsCook Time15 minsServings4 servings
A rich, creamy one-pot pasta with sun-dried tomatoes, spinach, and parmesan — ready in 20 minutes with zero colander required.
This is the pasta recipe you make when you’re hungry, tired, and have exactly 20 minutes to get dinner on the table. The pasta cooks right in the creamy broth so there’s no second pot to wash, the sun-dried tomatoes bring a sweet-tart punch, and the spinach wilts in seconds. It tastes like a restaurant dish but comes together with the speed and simplicity of weeknight cooking.
Ingredients
Recommended Tools
- Large deep skillet or pot
- Wooden spoon
- Sharp knife
Instructions
- Heat the olive oil in a large deep skillet over medium heat. Add the minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- Pour in the broth and heavy cream, stir in the Italian seasoning, and bring to a gentle boil.
- Add the dry pasta directly to the liquid — no pre-cooking needed. Stir occasionally to prevent sticking.
- Cook for 10-12 minutes, stirring every couple of minutes, until the pasta is al dente and the sauce has thickened into a creamy coating.
- Fold in the sun-dried tomatoes and spinach, stirring until the spinach wilts completely, about 1 minute.
- Remove from heat, stir in the parmesan until melted and glossy, and season with salt and pepper.
- Serve immediately in warm bowls topped with fresh basil and extra parmesan.