PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
This is a simple Italian pasta that requires only a few simple ingredients to make and is ready in under thirty minutes. Excellent if you want a quick meal, especially on busy days. Creamy, incredibly flavorful, and the perfect meal for a meatless dinner. Or serve this linguine with spinach and sun-dried tomato cream sauce with grilled chicken or seafood for a filling meal that your family will approve of.
Ingredients
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⅓ c. sun-dried tomatoes, chopped
8 ounces linguine
3 cloves garlic, minced
1 c. Parmesan cheese, shredded
1 c. half-and-half
¼ tsp paprika
5 basil leaves, fresh, finely chopped
6 ounces spinach
¼ tsp salt
How to make Linguine with spinach and sun-dried tomato cream sauce
Step 1: Following the package directions, cook the linguine. Drain the linguine 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 to the skillet. Cook for about 30 seconds over medium heat, stirring often. Then, add 1 cup of half-and-half along with paprika, and ¼ tsp of salt. Bring everything to a boil, then decrease the heat to a simmer.
Step 3: To the skillet, add half a cup of shredded Parmesan cheese. Stir for approximately 30 seconds or so or until the cheese has melted. Slowly add in more cheese if the sauce turned out too thin. Continue stirring for a few minutes more. You can add more half-and-half if the sauce is too thick.
Step 4: Now, add the spinach. Stir for about a minute over medium heat until the spinach has wilted. Then, add the linguine. Toss well.
Step 5: Adjust the salt according to taste. Before serving, top with some finely chopped fresh basil leaves. Enjoy!
Note:
You can swap half-and-half with a mixture 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%, Sugars 5g 6%, Protein 20g 40%, Vitamin A 4565IU 91%, Vitamin C 16.8mg 20%, Calcium 428mg 43%, Iron 2.9mg 16%
Ingredients
- ⅓ c. sun-dried tomatoes, chopped
- 8 ounces linguine
- 3 cloves garlic, minced
- 1 c. Parmesan cheese, shredded
- 1 c. half-and-half
- ¼ tsp paprika
- 5 basil leaves, fresh, finely chopped
- 6 ounces spinach
- ¼ tsp salt
Instructions
Step 1: Following the package directions, cook the linguine. Drain the linguine 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 to the skillet. Cook for about 30 seconds over medium heat, stirring often. Then, add 1 cup of half-and-half along with paprika, and ¼ tsp of salt. Bring everything to a boil, then decrease the heat to a simmer.
Step 3: To the skillet, add half a cup of shredded Parmesan cheese. Stir for approximately 30 seconds or so or until the cheese has melted. Slowly add in more cheese if the sauce turned out too thin. Continue stirring for a few minutes more. You can add more half-and-half if the sauce is too thick.
Step 4: Now, add the spinach. Stir for about a minute over medium heat until the spinach has wilted. Then, add the linguine. Toss well.
Step 5: Adjust the salt according to taste. Before serving, top with some finely chopped fresh basil leaves. Enjoy!
Notes
You can swap half-and-half with a mixture of half cup whole milk and half cup heavy cream.
