Pasta con salsa cremosa a la toscana y espinacas

Ingredientes

• Pasta: 12 oz penne, rigatoni, or fettuccine
• Olive oil: 2 tbsp
• Butter: 1 tbsp
• Garlic: 3–4 cloves, minced
• Shallot: 1 small, finely diced (or 1/2 small onion)
• Sun-dried tomatoes: 1/2 cup, sliced (oil-packed, drained)
• Crushed red pepper flakes: 1/4 tsp (optional)
• Chicken or vegetable broth: 1/2 cup
• Heavy cream: 1 cup (or 3/4 cup half-and-half + 1/4 cup cream cheese for extra body)
• Parmesan cheese: 3/4 cup, freshly grated
• Baby spinach: 4 cups, lightly packed
• Lemon: 1/2, for juice and zest (optional but brightens)
• Salt and black pepper to taste
• Fresh basil or parsley: a handful, chopped

Preparación

1. 1

   Cook the pasta: Boil in salted water until just al dente. Reserve 1 cup pasta water, then drain.

2. 2

   Sauté aromatics: In a large skillet, heat olive oil and butter over medium. Add shallot and a pinch of salt; cook 2–3 minutes. Stir in garlic, sun-dried tomatoes, and red pepper flakes; cook 1 minute until fragrant.

3. 3

   Build the sauce: Pour in broth and simmer 2 minutes to reduce slightly. Lower heat. Add cream and a pinch of pepper. Simmer gently 3–4 minutes until slightly thickened.

4. 4

   Melt the cheese: Stir in Parmesan a handful at a time until smooth. If too thick, loosen with a splash of pasta water.

5. 5

   Add spinach: Fold in spinach and cook 1–2 minutes until just wilted.

6. 6

   Toss with pasta: Add drained pasta to the skillet. Toss, adding pasta water as needed for a silky, glossy sauce that coats every piece.

7. 7

   Finish: Taste and adjust salt and pepper. Add a squeeze of lemon and a little zest if using. Top with herbs and a final sprinkle of Parmesan.

8. 8

   Serve: Plate hot. Drizzle a tiny bit of olive oil on top for shine if you like.