Description
Linguine with Spinach and Sun-Dried Tomato Cream Sauce is a quick and comforting Italian-style pasta made with tender linguine, fresh spinach, sun-dried tomatoes, and a creamy Parmesan-based sauce—all ready in under 30 minutes.
Ingredients
• 8 oz linguine
• ⅓ cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 cup half-and-half
• 1 cup Parmesan cheese, shredded
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 6 oz spinach
• 5 basil leaves, finely chopped
Instructions
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat.
3. Add chopped sun-dried tomatoes and garlic. Sauté for about 30 seconds until fragrant.
4. Add half-and-half, paprika, and salt. Bring to a gentle boil, then reduce to a simmer.
5. Stir in half of the Parmesan cheese and cook until melted. Adjust with more cheese if needed.
6. Add spinach and cook until wilted, about 1 minute.
7. Add drained linguine and stir until pasta is coated with the sauce.
8. Taste and adjust seasoning. Top with basil and remaining Parmesan before serving.
Notes
– To substitute for half-and-half, use ½ cup whole milk + ½ cup heavy cream.
– For extra protein, add grilled chicken, shrimp, or crispy tofu.
– Not freezer-friendly due to dairy content—best eaten fresh or stored up to 3 days.
– Reheat gently with a splash of milk to loosen the sauce.
– Use freshly grated Parmesan for the creamiest texture.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: Italian