Creamy Tuscan Garlic Spaghetti

Creamy Tuscan Garlic Spaghetti: A One-Pot Wonder for Every Occasion

If you’re looking for a recipe that’s as easy as it is delicious, Creamy Tuscan Garlic Spaghetti is here to steal the spotlight. Not only is it perfect for weeknight dinners, but it’s also ideal for hosting a cozy gathering, ensuring everyone will ask for seconds.

What makes this recipe truly special is its balance of simplicity and elegance. First of all, it’s made entirely in one pot, which means less cleanup and more time to savor every bite. Additionally, the combination of sun-dried tomatoes, fresh spinach, and aromatic garlic creates a symphony of flavors that complement the creamy Parmesan sauce perfectly. Whether you’re an experienced cook or just starting out, you’ll appreciate how effortlessly it all comes together.

Another reason to love this dish is its versatility. For instance, if you want to add protein, you can toss in cooked chicken, shrimp, or even crispy bacon. On the other hand, if you need a vegetarian option, you can easily swap chicken stock for vegetable broth. In either case, this recipe adapts beautifully, making it ideal for feeding the whole family or impressing guests.

Furthermore, what truly sets Creamy Tuscan Garlic Spaghetti apart is its comforting taste. The tender spaghetti, coated in a luscious sauce and accented with bursts of freshness from cherry tomatoes and basil, is a match made in culinary heaven. Moreover, because the recipe is so straightforward, it’s a go-to choice for busy cooks who don’t want to sacrifice flavor.

So, whether you’re cooking for a crowd or indulging in a quiet dinner at home, this one-pot wonder promises to deliver. After all, it’s hard to resist a creamy, flavorful masterpiece that’s ready in no time!

Recipe Yield: 6 servings

INGREDIENTS
12 oz spaghetti
3 tbsp olive oil
4 garlic cloves, minced
1 cup cherry tomatoes, halved
½ cup sun-dried tomatoes, chopped
3 cups low-sodium chicken stock
1 cup heavy cream
2 cups baby spinach
¾ cup grated Parmesan cheese
¾ tsp salt
¼ tsp black pepper
2 tbsp fresh basil, chopped

INSTRUCTIONS

1. Prepare the base: In a large pot or deep skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 min until fragrant. Stir in cherry tomatoes and sun-dried tomatoes, cooking for 3–4 min until softened.

2. Add liquid and pasta: Pour in chicken stock and heavy cream, stirring well to combine. Season with salt and pepper. Bring the mixture to a gentle boil, then add the spaghetti. Ensure the pasta is mostly submerged in the liquid.

3. Cook the spaghetti: Reduce heat to medium-low and simmer for 10–12 min, stirring occasionally to prevent sticking. As the pasta cooks, the liquid will thicken into a creamy sauce.

4. Incorporate greens: Once the spaghetti is tender and the sauce has thickened, stir in the baby spinach. Cook for 2–3 min, allowing the spinach to wilt fully.

5. Add cheese and herbs: Remove the pot from heat. Stir in grated Parmesan cheese until melted and creamy. Garnish with fresh basil and additional Parmesan, if desired.

6. Serve immediately: Divide the spaghetti among plates or bowls. Serve warm for the best flavor and texture.

Helpful Tips to Perfect This Recipe

• Use Fresh Ingredients for Maximum Flavor: While the recipe is delicious as written, using fresh cherry tomatoes, baby spinach, and basil ensures vibrant flavors. Sun-dried tomatoes packed in oil bring extra richness to the dish, but pat them dry for a lighter option.
• Don’t Overcook the Pasta: Keep a close eye on the spaghetti as it simmers. Stir frequently to prevent sticking and check for doneness a minute before the cooking time ends. Slightly al dente pasta will absorb the creamy sauce perfectly without becoming mushy.
• Adjust Seasonings to Taste: Everyone’s preference varies, so taste the sauce before serving. You can add a pinch more salt, black pepper, or even red pepper flakes for a bit of heat. Garnishing with extra Parmesan cheese and fresh basil also enhances the dish’s final presentation.