Description
This creamy linguine with spinach and sun-dried tomato sauce features tender pasta tossed in a rich, flavorful sun-dried tomato cream sauce enhanced with Parmesan cheese and fresh basil.
Ingredients
Units
Scale
Pasta
- 8 oz linguine
Sauce and Vegetables
- 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
- 6 oz spinach
- 5 basil leaves, fresh and finely chopped
- 1 tablespoon olive oil
Instructions
- Cook Linguine: Cook the linguine according to the package instructions until al dente. Drain 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 constantly to release their flavors.
- Create the Sauce Base: Pour in 1 cup of half-and-half, then add the paprika and ¼ teaspoon of salt. Bring the mixture to a boil and then reduce to a simmer.
- Add Parmesan Cheese: Stir in half the Parmesan cheese (½ cup) and stir continuously for about 30 seconds or until the cheese melts into the sauce. If the sauce is too thin, gradually add more cheese while stirring to thicken. If it becomes too thick, add more half-and-half to adjust consistency.
- Wilt Spinach: Add the spinach to the skillet and continue stirring on medium heat until the spinach wilts, about 1 minute.
- Combine Pasta and Sauce: Add the cooked and drained linguine into the skillet with the sauce. Stir well to fully coat the pasta.
- Season and Garnish: Taste the linguine and add more salt if desired. Finally, top with the finely chopped fresh basil leaves before serving.
Notes
- To substitute for 1 cup of half-and-half, combine ½ cup whole milk with ½ cup heavy cream.
- Use freshly grated Parmesan cheese for best melting and flavor.
- If sun-dried tomatoes are packed in oil, drain excess oil before chopping.
- This dish can be made vegetarian by ensuring the Parmesan cheese is free from animal rennet.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
