Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
In just half an hour, this incredible dish is ready for serving! Enjoy the delicious flavors in this Linguine with Spinach and Sun-Dried Tomato Cream Sauce! Perfect for a simple family dinner!
Ingredients:
1 c Parmesan cheese, shredded
1 c half-and-half
3 cloves garlic, minced
6 ounces spinach
8 ounces linguine
⅓ c sun-dried tomatoes, chopped
5 basil leaves, fresh, finely chopped
¼ tsp paprika
¼ tsp salt
Directions:
Place a large with water on the stove and turn the heat to high. Allow it to boil.
Add the linguine into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of olive oil and allow it to become hot.
Add the minced garlic and sun-dried tomatoes into the hot skillet, then sauté for about a minute or until aromatic. Add 1/4 tsp of salt, 1 cup half & half, and paprika. Stir everything until well blended. Allow the mixture to boil.
Turn the heat down to low, then add 1/2 cup of shredded Parmesan cheese and stir until well blended. Allow the cheese to melt completely. Add more cheese if the texture of the sauce is too thin and more half & half if the texture is too thick.
Stir in the spinach until wilted completely. This usually takes about a minute.
Add the cooked linguine, then toss until completely coated with the delicious sauce. Add more seasonings if needed.
Remove from the heat.
Sprinkle freshly chopped basil leaves on top to garnish.
Serve and enjoy!
Note:
You can combine 1/2 cup of heavy cream and 1/2 cup of whole milk for the half & half.
Nutrition Facts:
Calories 424 | Fat 14g 22% | Saturated Fat8g50% | Cholesterol39mg13% | Sodium630mg27% | Potassium 788mg23% | Carbohydrates53g18% | Fiber3g13% | Sugar5g6% | Protein 20g40% | Vitamin A 4565IU91% | Vitamin C16.8mg20% | Calcium428mg43% | Iron2.9mg16%
Ingredients
- 1 c Parmesan cheese, shredded
- 1 c half-and-half
- 3 cloves garlic, minced
- 6 ounces spinach
- 8 ounces linguine
- ⅓ c sun-dried tomatoes, chopped
- 5 basil leaves, fresh, finely chopped
- ¼ tsp paprika
- ¼ tsp salt
Instructions
Place a large with water on the stove and turn the heat to high. Allow it to boil.
Add the linguine into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium. Add 1 tbsp of olive oil and allow it to become hot.
Add the minced garlic and sun-dried tomatoes into the hot skillet, then sauté for about a minute or until aromatic. Add 1/4 tsp of salt, 1 cup half & half, and paprika. Stir everything until well blended. Allow the mixture to boil.
Turn the heat down to low, then add 1/2 cup of shredded Parmesan cheese and stir until well blended. Allow the cheese to melt completely. Add more cheese if the texture of the sauce is too thin and more half & half if the texture is too thick.
Stir in the spinach until wilted completely. This usually takes about a minute.
Add the cooked linguine, then toss until completely coated with the delicious sauce. Add more seasonings if needed.
Remove from the heat.
Sprinkle freshly chopped basil leaves on top to garnish.
Serve and enjoy!
Notes
You can combine 1/2 cup of heavy cream and 1/2 cup of whole milk for the half & half.
