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
Scale
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
