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.
Course dinner, main course
Cuisine Italian
Keyword fusilli, one pot pasta, spinach, tomato, tuscan
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 8
Calories 312kcal
Author Steph
Equipment
dutch oven or large pot
Ingredients
3cupreduced sodium chicken broth
3shallotssliced
4ozprosciuttochopped
olive oil spray
4garlic clovesminced
1tbsptomato paste
2cupsunsweetened almond milk
1pintcherry tomatoes
1/2cupsundried tomatoesnot packed in oil, dry
10ozfrozen spinachthawed, drained
1tsppaprika
1tspgarlic powder
1tsponion powder
1tspdried oregano
1tspkosher salt
1lbfusilliuncooked
2ozreduced 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.