One-Pot Creamy Tuscan Garlic Pasta with Spinach and Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, creamy pasta cooked in one pot with garlic, sun-dried tomatoes, and fresh spinach, creating a flavorful and comforting Italian-inspired dinner. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs fettuccine pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 560 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 12 oz fettuccine pasta, 1/2 cup chopped sun-dried tomatoes, 2 cups vegetable broth, and 1 1/2 cups heavy cream to the pot. Stir to combine and bring to a gentle boil.
  3. Step 3: Reduce heat to medium-low and simmer uncovered, stirring frequently, for about 12-15 minutes until pasta is tender and most liquid is absorbed.
  4. Step 4: Stir in 4 cups fresh baby spinach, 3/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for another 2 minutes until spinach wilts and sauce thickens to coat the pasta.

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