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
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.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- This dish pairs well with grilled chicken or shrimp for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 70 mg