Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
This creamy and flavorful Linguine with Spinach and Sun-Dried Tomato Cream Sauce is a perfect weeknight dinner that’s ready in just 30 minutes. Tender linguine pasta is tossed in a rich sun-dried tomato and Parmesan cream sauce, enhanced with garlic, paprika, and fresh spinach, then finished with aromatic basil for a delicious Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
Vegetables & Herbs
- 6 oz spinach
- 5 fresh basil leaves, finely chopped
- 1 tablespoon olive oil
Instructions
- Cook Linguine: Boil the linguine according to the package instructions until al dente. Once cooked, drain the pasta and set aside.
- Sauté Sun-Dried Tomatoes and Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and minced garlic, cooking for about 30 seconds while stirring continuously to release their flavors.
- Add Liquids and Seasoning: Pour in 1 cup of half-and-half, then add the paprika and 1/4 teaspoon salt. Bring the mixture to a boil, then reduce the heat to simmer.
- Incorporate Parmesan Cheese: Stir in 1/2 cup of the shredded Parmesan cheese, mixing until melted and smooth. If the sauce is too thin, gradually add more cheese, stirring for a couple of minutes to create a creamy texture.
- Adjust Sauce Consistency: If the sauce becomes too thick, slowly add more half-and-half to achieve the desired consistency.
- Wilt the Spinach: Add the spinach to the skillet, stirring on medium heat until it wilts, about 1 minute.
- Combine Pasta and Sauce: Add the cooked and drained linguine to the skillet and thoroughly stir to coat the pasta evenly with the sauce.
- Season and Garnish: Taste the linguine and adjust salt if necessary. Finish by sprinkling the finely chopped fresh basil leaves over the pasta and serve warm.
Notes
- Use sun-dried tomatoes packed in oil for a richer flavor or rehydrate dry ones in hot water before chopping.
- If the sauce thickens upon standing, gently reheat and add a splash of half-and-half or milk to loosen it.
- For a lighter version, substitute half-and-half with whole milk and reduce the Parmesan slightly.
- Freshly grated Parmesan cheese melts better and gives a richer flavor compared to pre-shredded varieties.
- Spinach can be substituted with baby kale or Swiss chard for a different texture and taste.
- Serve immediately for the best texture and flavor as the sauce may thicken upon cooling.
Keywords: linguine, spinach, sun-dried tomato, cream sauce, Italian pasta, vegetarian pasta, quick dinner