Description
A creamy and flavorful Linguine with spinach and sun-dried tomato cream sauce combines tender pasta with a rich sauce made from sun-dried tomatoes, garlic, half-and-half, Parmesan cheese, and fresh spinach, topped with fragrant basil for a comforting vegetarian Italian meal.
Ingredients
Units
Scale
Pasta
- 8 oz linguine
Sauce
- 1/3 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup half-and-half
- 1 cup Parmesan cheese, shredded
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Vegetables & Herbs
- 6 oz spinach
- 5 basil leaves, fresh and finely chopped
Instructions
- Cook Pasta: Cook linguine according to package instructions until al dente. Drain and set aside.
- Heat Oil and Cook Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped sun-dried tomatoes and minced garlic. Cook for about 30 seconds while constantly stirring to release flavors.
- Add Half-and-Half and Seasonings: Pour in 1 cup of half-and-half, add ¼ teaspoon paprika and ¼ teaspoon salt. Bring the mixture to a boil, then reduce heat to simmer.
- Melt Cheese into Sauce: Stir in ½ cup of shredded Parmesan cheese. Continue stirring for about 30 seconds or longer until the cheese melts smoothly. If the sauce is too thin, gradually add more cheese, stirring continuously. If the sauce thickens too much, add more half-and-half to adjust consistency.
- Wilt Spinach: Add 6 oz of spinach to the skillet. Stir on medium heat until the spinach wilts, about 1 minute.
- Combine Linguine and Sauce: Add the cooked, drained linguine to the skillet with the sauce. Stir well to coat the pasta evenly with the sauce.
- Season and Garnish: Taste and add more salt if needed. Garnish the dish with finely chopped fresh basil leaves before serving.
Notes
- Half-and-half can be substituted by mixing ½ cup whole milk with ½ cup heavy cream to replicate the consistency and richness.
- Use freshly grated Parmesan cheese for the best melting and flavor results.
- If you want a thinner sauce, add more half-and-half incrementally until desired consistency is reached.
- For a gluten-free option, use gluten-free linguine instead of regular pasta.
- Fresh basil adds a lovely aroma and freshness—do not skip the garnish.
- Keep stirring the sauce when adding cheese to prevent it from clumping or sticking to the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
