PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 people
If you are looking for another easy pasta dish that you can whip up using only a few simple ingredients, then you have to try this delicious linguine with spinach and sun-dried tomato cream sauce. It’s the perfect weeknight meal to serve with grilled chicken or seafood or by itself. Throw this together in less than thirty minutes and enjoy a filling, tasty meal that your entire family will love and surely enjoy!
Ingredients
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3 cloves garlic, minced
⅓ c. sun-dried tomatoes, chopped
1 c. Parmesan cheese, shredded
¼ tsp paprika
6 ounces spinach
8 ounces linguine
5 basil leaves, fresh, finely chopped
1 c. half-and-half
¼ tsp salt
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 2 tbsp olive oil over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and minced garlic into the skillet and cook for about 30 seconds, stirring. Next, add 1 c, half-and-half along with paprika and 1/4 tsp salt. Bring everything to a boil, then decrease the heat to a simmer.
Step 3: To the skillet, stir in half c shredded Parmesan cheese for about 30 seconds or longer until the cheese has melted. Slowly add extra cheese if the sauce turned out too thin, stirring for a few minutes. Or add more half-and-half if the sauce is too thick.
Step 4: Then, add the spinach and cook for a minute more over medium heat, stirring until the spinach has wilted. Lastly, add the linguine and toss to coat with the sauce, If needed, add more salt to taste.
Step 5: Before serving, garnish the dish with some finely chopped fresh basil leaves. Enjoy!
Note:
Swap 1 c of half-and-half with a mixture of half cup each whole milk and 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. Parmesan cheese, shredded
- ¼ tsp paprika
- 6 ounces spinach
- 8 ounces linguine
- 5 basil leaves, fresh, finely chopped
- 1 c. half-and-half
- ¼ tsp salt
Instructions
Step 1: Following the package directions, cook the linguine until al dente. Drain when done.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the chopped sun-dried tomatoes and minced garlic into the skillet and cook for about 30 seconds, stirring. Next, add 1 c, half-and-half along with paprika and 1/4 tsp salt. Bring everything to a boil, then decrease the heat to a simmer.
Step 3: To the skillet, stir in half c shredded Parmesan cheese for about 30 seconds or longer until the cheese has melted. Slowly add extra cheese if the sauce turned out too thin, stirring for a few minutes. Or add more half-and-half if the sauce is too thick.
Step 4: Then, add the spinach and cook for a minute more over medium heat, stirring until the spinach has wilted. Lastly, add the linguine and toss to coat with the sauce, If needed, add more salt to taste.
Step 5: Before serving, garnish the dish with some finely chopped fresh basil leaves. Enjoy!
Notes
Swap 1 c of half-and-half with a mixture of half cup each whole milk and heavy cream.
