Pasta Perfection

Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions until al dente—firm to the bite. This texture is crucial as the pasta will finish cooking in the sauce, absorbing flavor without becoming mushy. Before draining, reserve about ½ cup of the starchy pasta water.

Building the Creamy Tuscan Sauce

While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic powder and red pepper flakes, cooking for about 30 seconds until fragrant. Pour in the heavy cream, bring to a gentle simmer, and let it thicken slightly, about 2-3 minutes. Stir in the Parmesan cheese until it melts, creating a smooth, creamy sauce. Season with salt and pepper.

Combine, Wilt, and Serve!

Drain the al dente pasta and add it directly to the skillet with the sauce. Add the fresh spinach and toss everything together until the spinach wilts and the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Squeeze the lemon juice over the dish, stir one last time, and serve immediately, garnished with fresh basil and extra Parmesan.