Name: Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 12 oz linguine pasta; 1 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, drained and chopped; 3 cups fresh baby spinach; 1 cup heavy cream; 1/3 cup grated Parmesan cheese; 1/4 tsp red pepper flakes (optional); Salt and black pepper to taste; Reserved pasta water (as needed); Optional: extra Parmesan and fresh basil for garnish

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If there’s ever been a pasta dish sure to dazzle both guests and weeknight diners alike, it’s Linguine with Spinach and Sun-Dried Tomato Cream Sauce. Imagine linguine ribbons gently coated in a velvety cream sauce that’s both rich and lively, where jewels of sun-dried tomato lend sweet tang while fresh spinach adds beautiful color and freshness. In just 30 minutes, you can turn everyday ingredients into a gorgeous vegetarian meal bursting with comforting Italian-inspired flavors.

Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of Linguine with Spinach and Sun-Dried Tomato Cream Sauce is how each ingredient—simple as they may seem—transforms the final dish. Every item does a little bit of heavy lifting, whether it’s building flavor, adding creaminess, or bringing brightness and bold pops of color to the plate.

12 oz linguine pasta: Best for catching all that luscious sauce; you can swap for fettuccine or spaghetti in a pinch, but linguine truly shines here.
1 tbsp olive oil: Adds a subtle grassy richness and helps bring out the sweet, aromatic notes of the garlic.
2 cloves garlic, minced: Fresh garlic infuses the sauce with loads of flavor—don’t skimp!
1/2 cup sun-dried tomatoes in oil, drained and chopped: These little bursts of sweetness and tang are the secret superstars of this recipe.
3 cups fresh baby spinach: Wilts beautifully in the sauce, adding vibrant green color and a healthy, earthy flavor.
1 cup heavy cream: Gives the sauce its ultra-creamy texture and richness—divine with the other flavors.
1/3 cup grated Parmesan cheese: Melts into the sauce for salty, nutty depth—use good Parm if you can!
1/4 tsp red pepper flakes (optional): Bring just a whisper of heat to balance the creaminess—totally up to you.
Salt and black pepper to taste: Because every great pasta needs seasoning to make flavors pop.
Reserved pasta water (as needed): The chef’s secret for glossy, smooth sauce that clings—not pools—on the pasta.
Optional: extra Parmesan and fresh basil for garnish: These make your bowl look and taste restaurant-worthy in a matter of seconds.

How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce

Step 1: Cook the Linguine

Start with a big pot of well-salted boiling water and add the linguine. Cook according to package instructions until al dente—about 9 to 11 minutes—giving it a stir occasionally to prevent sticking. Just before draining, scoop out about half a cup of that pasta water for later use, then drain the rest and set the linguine aside while you make the sauce.

Step 2: Sauté Aromatics and Tomatoes

Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1 to 2 minutes, stirring often—this is when your kitchen starts to smell positively heavenly. You want the garlic just fragrant and golden, not burnt.

Step 3: Wilt the Spinach

Pile the fresh baby spinach into the skillet. Don’t worry—it will look like a lot, but it cooks down dramatically. Stir gently until the spinach is wilted and vibrant, soaking up the tomato-infused oil.

Step 4: Make the Creamy Sauce

Lower the heat and pour in the heavy cream, stirring to combine. Bring everything to a gentle simmer so the cream can thicken and mingle with the flavors in the pan. Stir in the grated Parmesan cheese and red pepper flakes if you like a little kick. Let it bubble gently for another 2 to 3 minutes until the sauce turns dreamy and luscious.

Step 5: Add Pasta and Finish the Dish

Toss the cooked linguine straight into the pan with your simmering sauce. If the sauce looks too thick, add pasta water a splash at a time until everything glides together beautifully. Season generously with salt and black pepper, then toss until every strand is silky and coated. Serve hot, with extra Parmesan and a shower of fresh basil if you want to make it extra special.

How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce

Garnishes

A generous sprinkle of Parmesan on top is never a bad idea, and a few torn leaves of fresh basil instantly bump up both the color and the aroma. You could also add cracked black pepper or even a few toasted pine nuts for extra texture and a lovely, nutty finish.

Side Dishes

For a classic Italian-inspired meal, serve this dish with warm garlic bread or a simple green salad tossed with balsamic vinaigrette. Steamed asparagus or roasted vegetables also pair beautifully and help round out the meal for a satisfying, balanced dinner.

Creative Ways to Present

For a more dramatic dinner party vibe, twirl portions of the Linguine with Spinach and Sun-Dried Tomato Cream Sauce into little nests and nestle them onto individual plates. Or, pile it family-style in a big shallow bowl and scatter with fresh herbs and extra sun-dried tomato for a gorgeous centerpiece. For something playful, top with crispy fried shallots or drizzle lightly with chili oil.

Make Ahead and Storage

Storing Leftovers

Leftover Linguine with Spinach and Sun-Dried Tomato Cream Sauce can be kept in an airtight container in the fridge for up to three days. It’s best to let the pasta cool completely before sealing it to prevent excess moisture.

Freezing

While cream sauces don’t always freeze perfectly, you can freeze portioned-out linguine in a freezer-safe container for up to two months. Be aware that the texture of the creamy sauce might change slightly upon thawing, but it still makes for a satisfying future meal.

Reheating

For best results, reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to bring the sauce back to its creamy consistency. You can microwave individual portions in short bursts, stirring regularly, to avoid overheating and separating the sauce.

FAQs

Can I use a different type Main Course

Absolutely! While linguine clings to the creamy sauce beautifully, fettuccine, spaghetti, or even penne work wonderfully as substitutes in Linguine with Spinach and Sun-Dried Tomato Cream Sauce.

Is there a way to make this dish lighter?

Definitely—swap out heavy cream for half-and-half or a mixture of milk and a little cream. Keep in mind that while the sauce will be lighter, it may not be quite as velvety-rich as the traditional version.

How do I add protein?

Grilled chicken, shrimp, or even sautéed tofu make fantastic add-ins to Linguine with Spinach and Sun-Dried Tomato Cream Sauce. Just cook your protein separately and toss it in at the end for a heartier meal.

Can I use frozen spinach?

You can substitute frozen spinach in a pinch. Thaw and squeeze out as much water as possible before adding it to the skillet so the sauce doesn’t become watery.

What’s the best way to store leftovers?

Store cooled Linguine with Spinach and Sun-Dried Tomato Cream Sauce in an airtight container in the refrigerator. It reheats beautifully with a splash of liquid to revive the creaminess!

Final Thoughts

There’s something incredibly satisfying about twirling creamy, flavor-packed linguine around your fork, especially when it pairs the vibrant flavors of spinach and sun-dried tomato. I hope you give Linguine with Spinach and Sun-Dried Tomato Cream Sauce a spot in your dinner rotation—it’s weeknight-easy yet dinner party-worthy. Enjoy every bite!

Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a creamy and flavorful bowl of Linguine with Spinach and Sun-Dried Tomato Cream Sauce for a satisfying meal that’s bursting with Italian-inspired flavors. This vegetarian pasta dish is easy to prepare and perfect for a quick weeknight dinner.

Ingredients

Scale

Linguine Pasta:

12 oz linguine pasta

Sun-Dried Tomato Cream Sauce:

1 tbsp olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
3 cups fresh baby spinach
1 cup heavy cream
1/3 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
Reserved pasta water (as needed)
Optional: extra Parmesan and fresh basil for garnish

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Instructions

Cook the Linguine: Boil linguine until al dente, reserving 1/2 cup of pasta water. Drain and set aside.
Prepare the Sauce: In a skillet, sauté garlic and sun-dried tomatoes in olive oil. Add spinach, then pour in cream. Simmer and add Parmesan and red pepper flakes.
Combine and Serve: Toss cooked linguine in the sauce, using reserved pasta water to adjust consistency. Season with salt and pepper. Serve hot, garnished with Parmesan and basil.