If you are searching for a pasta dish that brings together vibrant flavors, creamy textures, and a beautiful splash of color, look no further than this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe. It’s a delightful combination of tender linguine enveloped in a luscious cream sauce, studded with the sweetness of sun-dried tomatoes and the fresh, earthy charm of spinach. Every bite feels like a warm hug, perfect for a cozy dinner with loved ones or impressing guests without spending hours in the kitchen.
Ingredients You’ll Need
Keeping the ingredients simple yet purposeful is what makes this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe so special. Each component is carefully chosen to build layers of flavor and texture, ensuring a harmonious plate that’s both comforting and elegant.
- 12 oz linguine: A perfect pasta shape to hold onto the creamy sauce without overpowering it.
- 2 tbsp olive oil: Using oil from the sun-dried tomatoes adds an extra boost of deep, savory flavor.
- 3 cloves garlic, minced: Brings aromatic warmth and a subtle kick to the sauce.
- 1/2 cup sun-dried tomatoes (packed in oil), sliced: Adds a burst of concentrated sweetness and tanginess that defines this dish.
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained): Introduces freshness and a lovely green vibrancy.
- 1 cup heavy cream: The luxurious base creating that creamy, silky texture everyone loves.
- 1/2 cup grated Parmesan cheese: Melts into the sauce adding sharpness and a delightful umami depth.
- 1/4 tsp red pepper flakes (optional): Offers a gentle heat that awakens your palate.
- Salt and black pepper, to taste: Essential for seasoning and balancing all the flavors.
- Fresh basil or parsley, for garnish (optional): Provides a fresh, herbaceous finish that brightens each forkful.
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, following the package instructions closely for the perfect bite. Before draining, be sure to reserve half a cup of pasta water—that secret ingredient helps marry the sauce and pasta in the final step beautifully.
Step 2: Sauté Aromatics and Sun-Dried Tomatoes
While the pasta cooks, heat the olive oil (ideally the one from your sun-dried tomatoes jar) over medium heat in a large skillet. Toss in the minced garlic and sliced sun-dried tomatoes and sauté them for just a minute or two until you can really smell their heavenly fragrance. This step unlocks those rich, savory flavors that are the heart of the sauce.
Step 3: Add the Spinach
Next, stir in your fresh spinach and cook just until it wilts—around 1 to 2 minutes. If you’re using frozen spinach, allow 3 to 4 minutes to let it warm through and release any excess moisture. The bright green leaves add freshness and a tender texture that complements the creaminess perfectly.
Step 4: Prepare the Cream Sauce
Lower your heat to maintain a gentle simmer and pour in the heavy cream. Let it cook for 2 to 3 minutes, stirring often, so it thickens slightly. Gradually incorporate the grated Parmesan cheese, stirring until it melts and the sauce turns smooth and velvety. Season with red pepper flakes if you like a touch of heat, plus salt and pepper to taste. This creamy sauce is where all your ingredients melt into one glorious dish.
Step 5: Combine Pasta and Sauce
Now, add the drained linguine directly into the skillet with your sauce. Toss everything together with care, adding a splash of the reserved pasta water just a little at a time. This magical step loosens the sauce and allows it to cling perfectly to every strand of linguine, creating a harmonious blend that’s neither too thick nor too runny.
Step 6: Serve Immediately
Once everything is well combined, it’s time to plate up. Garnish with fresh basil or parsley for a pop of color and freshness, and sprinkle on extra Parmesan if you’re feeling indulgent. Serve right away for the best taste and texture—this dish does not like to wait!
How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh herbs like basil or parsley take this dish to the next level by adding a burst of bright, fresh flavor and inviting color. A sprinkle of extra Parmesan cheese finishes it off with that irresistible, savory touch everyone loves. Don’t hesitate to add a pinch of cracked black pepper or a little drizzle of olive oil for a bit more shine and richness.
Side Dishes
This pasta pairs wonderfully with crisp, refreshing sides. Think a simple green salad tossed in a light vinaigrette to cut through the richness of the cream sauce. Roasted vegetables like asparagus or broccoli also complement the dish with their natural sweetness and slight crunch.
Creative Ways to Present
If you want to impress, try serving this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe in individual shallow bowls and garnish with edible flower petals or thin lemon wedges for a zingy contrast. Another idea is to sprinkle toasted pine nuts on top for a delightful crunch element that surprises the palate!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator and consume within 2 to 3 days. The cream sauce will thicken as it chills, so it’s best to refresh the dish gently before serving again.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to 1 month. The texture of the spinach may change upon thawing, so it’s ideal to use frozen portions for a quick meal rather than a gourmet presentation.
Reheating
Reheat gently on the stove over low heat, stirring frequently and adding a splash of water or cream to bring back the sauce’s luscious consistency. Avoid microwaving at high power as it can cause the sauce to separate.
FAQs
Can I use another type of pasta instead of linguine?
Absolutely! While linguine is ideal for capturing the cream sauce, other long pastas like fettuccine or spaghetti work beautifully. Just cook according to package directions and toss with the sauce as usual.
Is it possible to make this dish dairy-free?
Yes, you can swap the heavy cream for coconut milk or a cashew cream alternative and use a dairy-free Parmesan substitute to keep the creamy texture without dairy. The flavors remain delightful!
Can I use sun-dried tomatoes not packed in oil?
Sun-dried tomatoes packed in oil add extra flavor and depth, so they’re preferred, but if you only have dry-packed ones, rehydrate them in warm water before using. You might want to drizzle some quality olive oil into the pan to compensate.
How spicy is the dish with red pepper flakes?
The red pepper flakes provide a gentle warmth that most find pleasant rather than overpowering. Feel free to adjust the amount to your personal heat tolerance or omit them altogether for a milder sauce.
Can I double this recipe for a larger group?
Definitely! Doubling the ingredients works well, just be sure to use a larger skillet or cook the pasta in batches to keep everything evenly cooked and sauced.
Final Thoughts
This Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is one of those dishes that feels like a restaurant meal made right in your own kitchen. It’s quick, satisfying, and packed with vibrant flavors that will brighten any night of the week. If you haven’t tried it yet, I truly hope you give it a go—it’s sure to become a new favorite that you’ll return to again and again.
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Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This creamy linguine recipe combines tender pasta with a luscious sun-dried tomato and spinach cream sauce. It’s a comforting yet elegant dish, perfect for a quick weeknight dinner or special occasion. The savory garlic, flavorful sun-dried tomatoes, and fresh spinach meld beautifully with a rich Parmesan cream sauce, creating a vibrant and satisfying meal.
Ingredients
Pasta
- 12 oz linguine
Sauce
- 2 tbsp olive oil (preferably oil from sun-dried tomato jar for extra flavor)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), sliced
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced sun-dried tomatoes. Sauté for 1–2 minutes until fragrant, releasing their flavors into the oil.
- Add spinach: Stir in the fresh spinach and cook until wilted, about 1–2 minutes (or 3–4 minutes if using frozen, thawed, and drained spinach).
- Make the sauce: Reduce heat to low and pour in the heavy cream. Let it simmer gently for 2–3 minutes, stirring occasionally to avoid sticking. Stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth. Season with red pepper flakes, salt, and black pepper to taste.
- Combine pasta and sauce: Add the drained linguine back to the skillet with the sauce. Toss everything together thoroughly, adding reserved pasta water a little at a time until the sauce reaches your desired consistency and coats the pasta evenly.
- Serve: Garnish with fresh basil or parsley and extra Parmesan cheese if desired. Serve immediately to enjoy the creamy and flavorful sauce at its best.
Notes
- Using the oil from the sun-dried tomato jar enhances the dish’s flavor significantly.
- To make this gluten-free, substitute linguine with gluten-free pasta.
- If you want a vegan version, replace heavy cream with coconut cream and use vegan Parmesan.
- Reserve some pasta water to adjust sauce consistency easily.
- Fresh spinach provides better texture and flavor compared to frozen, but frozen works well too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
