Creamy Sun-Dried Tomato and Spinach Pasta
A nostalgic pasta dish featuring creamy sauce, sun-dried tomatoes, and vibrant spinach, perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1/2 lb Linguine (cooked al dente, reserve 1/4 cup pasta water)
- 1 teaspoon Minced garlic
- 1/2 cup Sun-dried tomatoes (diced small)
- 1/4 cup Pasta water (reserved)
- 1 cup Heavy cream
- 3/4 cup Parmesan cheese (freshly grated, divided)
- 1 tablespoon Fresh basil (chopped)
- 1/4 teaspoon Italian seasoning
- 2 cups Baby spinach (chopped)
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and pepper (to taste)
Instructions
- Cook Linguine: Start by boiling a pot of salted water. Toss in your linguine and cook according to package instructions until al dente. Once done, reserve about 1/4 cup of the pasta water before draining the rest. Set the linguine aside.
- Sauté Garlic: In a large, deep skillet over medium heat, drizzle in some olive oil. Add the minced garlic, letting it sizzle for about 30 seconds until fragrant.
- Add Sun-Dried Tomatoes: Introduce the diced sun-dried tomatoes, stirring them in and allowing them to heat through for about a minute.
- Pour in Heavy Cream: Carefully pour the heavy cream into the skillet, stirring until everything is combined. Let it simmer for about 2-3 minutes until it thickens slightly.
- Stir in Cheese and Seasonings: Gradually stir in 1/2 cup of the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to your liking.
- Add Spinach and Basil: Gently fold in the chopped spinach and fresh basil, allowing them to wilt into the creamy sauce.
- Combine Pasta with Sauce: Add your cooked linguine right into the skillet, gently tossing it in the sauce.
- Finish by folding in the remaining 1/4 cup of Parmesan cheese and red pepper flakes if using. Give it a final stir and taste for seasoning.
- Serve: Serve hot, garnishing with fresh basil and additional Parmesan.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on medium heat, adding a splash of cream or pasta water.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg
Find it online: https://lunarecipez.com/creamy-sun-dried-tomato-spinach-pasta/