Healthy One Pot Tuscan Pasta

Prosciutto, sundried tomatoes and spinach combine with pasta in a creamy decadent sauce to create the pasta dish of your dreams. My Healthy One Pot Tuscan Pasta has all the flavors you love. Even better–you only need one pot! Using a few simple swaps like unsweetened almond milk and reduced fat cream cheese, this recipe is easily lightened-up. The ingredient list for this recipe is full of fresh, healthy ingredients you will feel great about serving to the whole family. 

What you will need to make this recipe

Here is the ingredient list for this recipe; keep in mind, this is all made in one pot!  It couldn’t be simpler to throw together. You can use whole wheat pasta, or make any other substitutions you wish.

• Shallots
• Prosciutto 
• Olive oil spray
• Garlic
• Tomato paste
• Reduced sodium chicken broth
• Unsweetened almond milk
• Cherry tomatoes
• Sundried tomatoes (not packed in oil, dry)
• Frozen spinach
• Paprika
• Garlic powder
• Onion powder
• Dried oregano
• Kosher salt
• Fusilli
• Reduced fat cream cheese
  • Like I’ve linked here

How to make Healthy One Pot Tuscan Pasta

The beauty of these one pot pasta recipes is that they are so simple. If you’ve never made a one pot pasta dish before–don’t be nervous. Most of the skepticism with one pot dishes comes from those concerned about a mushy, poorly cooked meal. I promise you this method is foolproof and delicious! You will be impressed.

To begin, preheat a Dutch oven or large pot over medium heat.  Add olive oil spray.  Slice the shallots and chop the prosciutto. 

Add the shallots and prosciutto to the pot and cook over medium heat for about 10 minutes. Next, add the tomato paste and minced garlic and cook for another minute.  Add the chicken broth and almond milk to the pot, along with the cherry tomatoes, sundried tomatoes, and the thawed, drained spinach.

Stir to combine and bring the liquid to a boil.  Once boiling, add the pasta and stir.  Reduce the heat to medium low and cover the pot with a lid.  Cook for 15 minutes or until the pasta is tender.  Add the paprika, garlic powder, onion powder, oregano, and salt.  Stir in the reduced fat cream.  Finally, taste for seasoning.

Try one of my other one pot pasta dishes!

Once you go one pot…you never go back! A one pot pasta dish is one of those recipes that makes me never want to make traditional pasta again.

• One Pot Healthy Chicken Parm Pasta
• One Pot Creamy Spaghetti with Asparagus and Chicken
• Healthy One Pot Philly Cheesesteak Pasta
• One Pot Spaghetti with Tomatoes and Sausage
• One Pot Rigatoni in Pink Sauce
• Skinny Buffalo Chicken Pasta

One pot meals don’t have to stop at pasta dishes. Explore my “One Pot Recipes” on my page–or try one of these!

• One Pot Sausage, Shrimp and Rice
• Healthy Tomato Bisque
• Healthy Garlic Lemon Chicken Bites

Healthy One Pot Tuscan Pasta

Prosciutto, sundried tomatoes and spinach combine with pasta in a creamy decadent sauce to create the pasta dish of your dreams. My Healthy One Pot Tuscan Pasta has all the flavors you love. Even better--you only need one pot! Using a few simple swaps like unsweetened almond milk and reduced fat cream cheese, this recipe is easily lightened-up. The ingredient list for this recipe is full of fresh, healthy ingredients you will feel great about serving to the whole family. 

4.91 from 11 votes

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course: dinner,main course

cuisine: Italian

keyword: fusilli,one pot pasta,spinach,tomato,tuscan

prep time: 5 minutes minutes

cook time: 30 minutes minutes

servings: 8

calories: 312kcal

author: Steph

cook modeprevent your screen from going dark

Equipment

• dutch oven or large pot

Ingredients

• 3 cup reduced sodium chicken broth
• 3 shallots, sliced
• 4 oz prosciutto, chopped
• olive oil spray
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 2 cups unsweetened almond milk
• 1 pint cherry tomatoes
• 1/2 cup sundried tomatoes, not packed in oil, dry
• 10 oz frozen spinach, thawed, drained
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 lb fusilli, uncooked
• 2 oz reduced fat cream cheese

Instructions

• Preheat a Dutch oven or large pot over medium heat.  Add olive oil spray.
• Slice the shallots and chop the prosciutto.  Add the shallots and prosciutto to the pot and cook over medium heat for about 10 minutes.
• Add the tomato paste and minced garlic and cook for another minute.
• Add the chicken broth and almond milk to the pot, along with the cherry tomatoes, sundried tomatoes, and the thawed, drained spinach
• Stir to combine and bring the liquid to a boil.  Once boiling, add the pasta and stir.
• Reduce the heat to medium low and cover the pot with a lid.  Cook for 15 minutes or until the pasta is tender.
• Add the paprika, garlic powder, onion powder, oregano, and salt.  Stir in the reduced fat cream.
• Taste for seasoning.
• Note: there will be extra liquid left in the pot. This is normal. The pasta will continue to absorb the liquid, especially if you are serving later on.

Notes

WW Points:

•  8 WW points

Calculated using brands noted above.

Click here to track this recipe in the WW app.

Nutrition

Serving: 1cup, heaping | Calories: 312kcal | Carbohydrates: 49g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 456mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1024IU | Vitamin C: 17mg | Calcium: 84mg | Iron: 1mg

Tried this recipe?Mention @sweetsavoryandsteph or tag #sweetsavoryandsteph!

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