Tuscan Pasta

Ingredients

Olive oil — 2 tablespoons

Unsalted butter — 2 tablespoons

Garlic — 3 cloves, finely minced

Sun-dried tomatoes — ¼ cup, drained and roughly chopped

Italian seasoning — 1 tablespoon

Heavy cream — 1 cup

Whole milk — 2 cups

Pasta (linguine, fettuccine, or spaghetti) — 8 ounces

Fresh spinach — 2 cups, roughly chopped

Parmesan cheese — 1 cup, freshly grated

Kosher salt and freshly cracked black pepper — to taste

1. Build the Flavor Base

Green Chile Shells With Ground Beef, Potatoes

In a large saucepan, heat the olive oil and butter over medium heat.

Once the butter has melted, add the minced garlic, sun-dried tomatoes, and Italian seasoning.

Sauté for about 30 seconds, just until fragrant.

2. Add Liquids and Pasta

Pour in the heavy cream and milk, then add the pasta.

Stir well to combine all ingredients evenly.

3. Simmer Until Tender

Bring the mixture to a gentle simmer.

Cook, stirring frequently, until the pasta is al dente and the sauce begins to thicken. This helps prevent sticking and ensures even cooking.

4. Finish the Sauce

Stir in the chopped spinach and Parmesan cheese.

Cook for 1–2 minutes, just until the spinach wilts and the cheese melts into a creamy sauce.

5. Season and Serve

Season with salt and freshly cracked black pepper to taste.

Garnish with fresh basil if desired, then serve warm and enjoy.