Creamy Tuscan Garlic Butter Pasta with Spinach

Ingredients (US Customary)

• 12 ounces penne or rigatoni pasta
• 2 tablespoons oil from sun-dried tomato jar (or olive oil)
• 2 tablespoons unsalted butter
• 5 cloves fresh garlic, finely minced
• 0.75 cup sun-dried tomatoes in oil, drained and julienned
• 1 cup heavy cream (or half-and-half)
• 0.5 cup low-sodium chicken broth or vegetable broth
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 cups packed fresh baby spinach leaves
• 0.5 teaspoon red pepper flakes (optional, for subtle warmth)
• 0.5 cup reserved starchy pasta cooking water

Step-by-Step Instructions

• 1
  Boil the Pasta

  Bring a large pot of generously salted water to a rolling boil. Add penne and cook according to package directions until 1 minute shy of al dente. Carefully scoop out 1/2 cup of starchy pasta water, then drain pasta.

• 2
  Sauté Aromatics

  While the pasta cooks, melt the butter with the sun-dried tomato oil in a large deep skillet over medium heat. Add minced garlic and red pepper flakes; cook for 60 seconds until fragrant and aromatic.

• 3
  Build the Cream Sauce

  Add sun-dried tomatoes, heavy cream, and chicken broth. Bring to a gentle simmer for 3 to 4 minutes until slightly thickened. Reduce heat to low.

• 4
  Melt Cheese & Wilt Greens

  Whisk in the grated parmesan cheese until melted and smooth. Stir in the fresh baby spinach, cooking for 1 to 2 minutes until just wilted into the cream sauce.

• 5
  Toss and Gloss

  Add the cooked pasta directly into the skillet. Toss thoroughly for 1 minute so the sauce coats every noodle, drizzling in 2 to 4 tablespoons of reserved pasta water as needed to achieve a luxurious, glossy consistency. Serve immediately with extra parmesan.