PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
I love easy and quick recipes, especially during the busiest days. This Linguine with spinach and sun-dried tomato cream sauce is not only delicious but super quick to make. Whip this up in under thirty minutes and pair this with seafood or grilled chicken for a simple weeknight meal. Or enjoy this with a side salad and your favourite wine for an intimate date night at home.
Ingredients
3 cloves garlic, minced
⅓ c. sun-dried tomatoes, chopped
1 c. half-and-half
8 ounces linguine
¼ tsp paprika
¼ tsp salt
1 c. Parmesan cheese, shredded
5 basil leaves fresh, finely chopped
6 ounces spinach
How to make Linguine with spinach and sun-dried tomato cream sauce
Step 1: Following the package directions, cook the linguine until al dente. Drain when done.
Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and minced garlic in the skillet and cook for about 30 seconds, stirring constantly.
Step 3: To the skillet, pour in 1 cup of half-and-half along with paprika and 1/4 tsp salt. Bring everything to a boil, then decrease the heat to a simmer.
Step 4: Next, stir in half a cup of shredded Parmesan cheese. Keep stirring until the cheese has melted. You can slowly add more cheese if the sauce turned out too thin. Stir for a few minutes more. You can also add extra half-and-half if the sauce is too thick.
Step 5: Now, add the spinach to the skillet and stir for about 1 minute until the spinach has melted. Next, add the linguine and toss to coat in the sauce.
Step 6: If needed, season with more salt. Serve right away garnished with some finely chopped fresh basil leaves. Enjoy!
Note:
You can swap 1 cup half-and-half with a combination of half cup whole milk and half cup heavy cream.
Nutrition Facts:
Amount per Serving: Calories 424, Fat 14g 22%, Saturated Fat 8g 50%, Cholesterol 39mg 13%, Sodium 630mg 27%, Potassium 788mg 23%, Carbohydrates 53g 18%, Fiber 3g 13%, Sugar 5g 6%, Protein 20g 40%, Vitamin A 4565IU 91%, Vitamin C 16.8mg 20%, Calcium 428mg 43%, Iron 2.9mg 16%
Ingredients
- 3 cloves garlic, minced
- ⅓ c. sun-dried tomatoes, chopped
- 1 c. half-and-half
- 8 ounces linguine
- ¼ tsp paprika
- ¼ tsp salt
- 1 c. Parmesan cheese, shredded
- 5 basil leaves fresh, finely chopped
- 6 ounces spinach
Instructions
Step 1: Following the package directions, cook the linguine until al dente. Drain when done.
Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and minced garlic in the skillet and cook for about 30 seconds, stirring constantly.
Step 3: To the skillet, pour in 1 cup of half-and-half along with paprika and 1/4 tsp salt. Bring everything to a boil, then decrease the heat to a simmer.
Step 4: Next, stir in half a cup of shredded Parmesan cheese. Keep stirring until the cheese has melted. You can slowly add more cheese if the sauce turned out too thin. Stir for a few minutes more. You can also add extra half-and-half if the sauce is too thick.
Step 5: Now, add the spinach to the skillet and stir for about 1 minute until the spinach has melted. Next, add the linguine and toss to coat in the sauce.
Step 6: If needed, season with more salt. Serve right away garnished with some finely chopped fresh basil leaves. Enjoy!
Notes
You can swap 1 cup half-and-half with a combination of half cup whole milk and half cup heavy cream.
