tuscan pasta

An easy pasta featuring spinach, roasted tomatoes, and white beans.

Tuscan Pasta with White Beans and Tomatoes

spaghetti noodles

olive oil (divided)

garlic

grape tomatoes (halved)

red pepper flakes

dry white wine (or vegetable stock)

cannellini beans

spinach leaves (stems removed)

Kosher salt and pepper

lemon (juice only)

Parmesan Cheese (optional)

Bring pot of water to a boil.

Boil

Put pasta in boiling water that has been heavily salted. Set timer to cook for 1 minute less than package directions.

Saute

While the pasta is cooking, heat 2 tablespoons of oil over medium heat in a large nonstick saute pan. Add in garlic, a pinch of salt, red pepper flakes, and halved tomatoes. Saute for 2-3 minutes until the garlic begins to just toast.

Simmer

Add in the dry white wine and allow to simmer until the alcohol has been reduced by half.

Add beans to the skillet and toss well to season. Simmer just until the beans are warm and then add the spinach to the pan.

Drain pasta.

At this point, the pasta should be cooked, drain reserving 1/2 cup fo the cooking liquid.

Toss

Add the cooked pasta, along with 1/2 cup reserved cooking liquid to the skillet and toss well. Allow the pasta to simmer for 1-2 minutes longer, for the pasta to finish cooking.

Remove pasta from heat. Top with remaining olive oil and the juice of the fresh lemon.

Serve

Serve the pasta warm with Parmesan Cheese if desired.

https://content.jwplatform.com/videos/2OciGo91.mp4

An easy vegetarian recipe for pasta made with tomatoes, spinach, and white beans.

Tuscan White Bean Pasta

Creamy Tuscan Sausage Pasta makes the ultimate comfort food meal. It's perfect for family dinners, at home date nights, and for entertaining as well. The combination of sun-dried tomatoes along with the sausage and parmesan enveloped in a creamy sauce is always a crowd pleaser. This recipe is made with gluten free pasta, but you can use regular pasta too. And if you can't have dairy, no worries because there's a dairy free option as well!

Tuscan Sausage Pasta

olive oil, see notes

1/4″ diced onion, from 1

garlic,

Italian seasoning

sun-dried tomatoes,

chicken

Dijon mustard

heavy cream, see notes for dairy free

baby spinach, 4 ounces, roughly chopped

black pepper

basil

Place a large 9-10&#8243; skillet over medium high heat. When the pan is hot add the sausage, and using a wooden spoon or metal utensil if appropriate, break apart the sausage and brown it. When the sausage is done, remove it from the pan and set it aside.

Bring a large pot of water to a boil for the pasta while you continue on with the sauce.

Add the olive oil to the pan with the sausage grease if needed along with the onion and garlic. Sauté over medium heat stirring frequently until the onion is golden brown. Add the Italian seasoning, sun-dried tomatoes, white wine, and Dijon mustard. Briskly simmer until the wine is almost gone.

Next add the pasta to the boiling water and cook according to the package directions for al dente. I like to remove the pasta a couple minutes early so it can finish in the sauce.

While the pasta cooks, add the heavy cream to the pan with the sun-dried tomato mixture. Bring the sauce to a boil, then reduce the heat to maintain a light simmer. Be careful not to let it boil over so there&#8217;s no mess!

Simmer the sauce until it&#8217;s lightly thickened 6-8 minutes. Next add the roughly chopped spinach and stir to combine and wilt the spinach, then add the sausage back to the pan. If your pan is too small, add the spinach to the drained pasta in it&#8217;s pot along with the sauce and simmer in that instead.

Drain the pasta, then add it to the pan along with the sausage and simmer 1-2 minutes stirring constantly to help the sauce adhere to the pasta.

Finally add the grated parmesan, season to taste with sea salt and black pepper. Stir in the optional basil leaving some to sprinkle as a garnish, and serve immediately with more grated parmesan.

This flavorful One Pot Tuscan Pasta is the easiest weeknight dinner! Loaded with sun-dried tomatoes, ground chicken or turkey, Italian herbs, baby spinach, it comes togteher in under 30 minutes and requires barely any cleanup!

One Pot Tuscan Pasta

tbsp oil tomato

lb turkey

yellow onion, finely chopped

garlic cloves,

oil packed sun-dried tomatoes, finely chopped

tomato paste

paprika

heavy cream or coconut cream

low-sodium chicken stock, plus more as needed

oz short-cut pasta,

salt and black pepper

baby spinach, roughy chopped

Heat the oil in a large lidded pot...

Heat the oil in a large lidded pot over medium heat. Add the ground turkey and cook, using a spoon to break it into small pieces.

Once the turkey is just cooked through, add...

Once the turkey is just cooked through, add the onion. Sauté for 2-3 minutes, until softened. Add the garlic, sun-dried tomatoes, tomato paste, Italian seasoning and paprika. Cook for another 1-2 minutes or until fragrant.

Stir in the heavy cream and chicken stock....

Stir in the heavy cream and chicken stock. Season with kosher salt and freshly ground black pepper to taste. Bring to a boil and add the pasta. Cover the pot and cook for 8-12 minutes, stirring occasionally until the pasta is cooked al-dente and almost all the liquid is absorbed. Add more chicken stock if needed.

Once the pasta is cooked through, turn off...

Once the pasta is cooked through, turn off the heat and stir in the spinach so it wilts. Adjust seasoning to taste and serve.

Have you enjoyed Tuscan pasta before? It’s an easy way of saying lots of veggies tossed in a flavorful homemade pasta sauce.

Tuscan Pasta Recipe

tomatoes

tomato sauce

coconut sugar

garlic powder

sea salt

coconut oil

zucchini (around 3 medium-sized), sliced

mushrooms, chopped

onion, chopped

brown rice pasta (three-quarters of a standard package)

Pecorino Romano (sheep cheese), optional

Mix tomatoes, tomato sauce, coconut sugar, and seasonings in skillet over medium-high heat. Bring mixture to a boil and then reduce heat. Cover and simmer for 20 minutes.

While mixture is simmering, using a medium pot, cook pasta in boiling water as directed on package. Drain and set aside.

Heat coconut oil in a separate saucepan. Add zucchini, mushrooms and onions. Cook until vegetables are tender but still crisp.

Add to tomato sauce mixture and then add in pasta mixture. Stir until well combined, plate and serve.

Optionally, top with grated Pecorino Romano.

A truly one-pot meal with flavor fit for a special occasion. 

One-Pot Marry Me Chicken Pasta

chicken breasts

olive oil

butter

dry white wine or chicken broth

chicken broth

heavy cream

red pepper flake

oz medium pasta

sun-dried tomatoes, chopped

cheese,

Fresh basil, chopped or torn,

salt and black pepper,

Pat chicken breasts dry and pound out to an even thickness. Season liberally with salt and pepper.

Heat olive oil in a skillet over medium-high heat and brown chicken on both sides, about 3 minutes per side. Remove to a plate and set aside. Chicken does not need to be cooked through at this point.

Reduce heat to medium and stir butter into skillet. Add garlic and cook until fragrant, just 30 seconds. Stir in white wine to deglaze pan, scraping up any browned on bits from the bottom.

Stir in chicken broth, cream, Italian seasoning, red pepper flake, and sun-dried tomatoes.

Increase heat and bring to a simmer. Stir in pasta and nestle chicken breasts on top.

Cover and reduce to a low simmer. Cook until pasta is al dente and chicken has cooked through, 15-20 minutes.

Remove chicken from pan, then stir parmesan and basil into pasta and season to taste with salt and pepper.

Slice or chop chicken breasts and stir into pasta and serve. Enjoy!

Buckle up, Buttercup!  This isn’t just pasta—it’s a little something I like to call Love Potion Number Nine. Juicy, golden-seared chicken, a luscious sun-dried tomato cream sauce, and tender pasta all tossed together for the kind of dish that will make anyone fall head over heels. If you’ve already popped the question, this is the kind of meal that’ll keep the romance (and appetites) alive. If you want more recipes that have a lot of love in them, click the button below for more.

Creamy Tuscan Chicken Pasta

lbs boneless (skinless chicken breasts (or thighs))

½ of the oil tomatoes

tbsp minced garlic

Salt & black pepper (to taste)

tbsp avocado oil

½ stick Kerrygold Garlic Herb Butter

lb rigatoni (or your favorite pasta)

tbsp flour (plus more butter if needed for roux)

⅛ red onion (finely chopped)

½ tsp crushed red pepper flakes

white wine

lemon

(8.5 oil

pasta water (divided)

Pecorino Romano

oz baby spinach (chopped)

Pecorino Romano & cracked black pepper (for serving)

In a bowl, combine chicken with half of the sun-dried tomato oil, minced garlic, paprika, salt, and pepper. Marinate for at least 30 minutes.

Marinate the Chicken:

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve at least 1 cup of pasta water, then drain.

Cook the Pasta:

In a large skillet, heat avocado oil and Kerrygold butter over medium-high heat. Sear chicken on both sides until golden. Lower heat, cover, and let the chicken cook gently until fully cooked through and juicy. Remove chicken and set aside.

Sear the Chicken:

In the same skillet with all those flavor-packed drippings, add butter if needed, then whisk in flour. Stir in the red onion and cook until the roux is a nutty light brown and the onion begins to caramelize. Add garlic and red pepper flakes; cook another minute.

Make the Roux & Base:

Deglaze with white wine, whisking to lift all those bits from the pan. Add lemon juice and Dijon mustard. Simmer for about 5 minutes.

Build the Sauce:

Stir in heavy cream, ½ cup pasta water, salt, and pepper. Add sun-dried tomatoes, Pecorino Romano, and the remaining ½ cup pasta water. Simmer until the sauce thickens slightly.

Creamy Finish:

Add spinach, pasta, and sliced chicken back into the skillet. Toss until everything is luxuriously coated.

Combine:

Garnish with more Pecorino Romano, cracked black pepper, and maybe even a sprinkle of red pepper flakes if you like heat.

Serve:

Tuscan Tortellini Pasta with Spinach has cheese-filled tortellini, creamy homemade sauce, and surprises of sun-dried tomatoes, spinach, cherry tomatoes, herbs, and spices, in every bite.

Creamy Tuscan Tortellini with Spinach

onion

garlic (about 5 cloves)

flour

chicken broth (low sodium)

salt

parmesan cheese

bag cheese tortellini

spinach

basil leaves (chopped (about 2 tablespoons))

cherry tomatoes (halved)

Heat  a large skillet on medium high heat and  add the olive oil butter, onion and cook 2-3 minutes just until they soften, add in the garlic and cook another minute.

Sprinkle in the flour and cook another minute.

Whisk in the chicken broth, Italian seasoning, salt, red pepper flakes and sun dried tomatoes until smooth. Bring to a simmer.

Reduce the heat to medium low and add in the heavy cream and parmesan cheese and whisk until smooth.

Add in the uncooked pasta and simmer on medium low for 4-5 minutes or until pasta is done.

Fold in the spinach, basil and cherry tomatoes until combined.

Serve and enjoy!

I add a little more spinach and a just a few more cherry tomatoes 😋 
Its delicious 😋

This recipe is fast and easy it's delicious!!!!

It was really delicious!! I will definitely make this one again. So flavorful and makes a really big serving

For my family, a bit salty but we're a fairly low sodium family so next time I make it will leave out added salt ot use unsalted broth rather than low sodium and maybe decrease Parmesan or taste and add at end. Still a 5 because so easy and just needs a small tweak for us!

Made this tonight I didn't use the sun dried tomatoes because I don't like them, also didn't have fresh basil so I used dried. This is delicious so glad you shared it.

This was delightful, so fresh and delicious. I only made 1 change, subbing evaporated milk 1:1 for the heavy cream when I realized I was out, and it was so good that I can't wait to try it the right way! Thanks for the recipe.

Love your recipe. This was delicious and so easy to make. The whole family loved it.

I'm not usually a fan of spinach, but I couldn't even taste it in this dish. The flavors blended together so well. I added some grilled chicken for some extra protein and it was really a lovely dish!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1711481874/vh8ahytauvrtf9x9a0pd.mp4

Tuscan Tortellini Pasta with Spinach has cheese-filled tortellini, creamy homemade sauce, and surprises of sun-dried tomatoes, spinach, cherry tomatoes, herbs and spices, in every bite

Top 7 tuscan pasta recipes from across the web

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Top 7 tuscan pasta recipes from across the web

The most viewed tuscan pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Pasta with White Beans and T...

Tuscan Sausage Pasta

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Tuscan Pasta Recipe

One-Pot Marry Me Chicken Pasta

Creamy Tuscan Chicken Pasta

Creamy Tuscan Tortellini with Spina...

The most viewed tuscan pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine