If you’re searching for a delicious weeknight meal that feels both indulgent and fresh, the Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is exactly what you need. This dish strikes the perfect balance between rich, creamy sauce and vibrant, leafy spinach, all studded with the intense sweet-savory flavor of sun-dried tomatoes. It’s quick to prepare, comforting, and impressive enough to share with friends or family, making it a steadfast favorite in my kitchen that I am beyond excited to share with you.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a starring role in building layers of flavor and texture. From the silky linguine to the bright spinach and luscious cream, each component contributes something special.
- 12 oz linguine: The perfect pasta shape for holding onto that creamy sauce with every bite.
- 2 tbsp olive oil: Use the oil from your sun-dried tomato jar for an extra pop of savory depth.
- 3 cloves garlic, minced: Garlic adds that unmistakable aromatic warmth to the sauce.
- 1/2 cup sun-dried tomatoes (packed in oil), sliced: These bring a concentrated tangy sweetness that brightens up the dish.
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained): Fresh spinach offers a vibrant color and earthy note, while frozen is great for convenience.
- 1 cup heavy cream: This makes the sauce silky rich and comforting.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty richness and helps thicken the sauce beautifully.
- 1/4 tsp red pepper flakes (optional): A pinch of heat to balance the creamy flavors with a subtle kick.
- Salt and black pepper, to taste: Essential for bringing all the flavors together.
- Fresh basil or parsley, for garnish (optional): Adds a fresh, herbaceous finish and a pop of green.
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cooking your linguine according to package instructions until al dente is key—this means the pasta should be tender yet have a little bite in the center. Don’t forget to reserve about half a cup of the pasta cooking water before draining; it’s a little secret weapon to loosen the sauce later and help it cling to the noodles beautifully.
Step 2: Sauté Aromatics and Sun-Dried Tomatoes
Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic first, allowing it to release its fragrant aroma without browning too much, then add your sliced sun-dried tomatoes. Sautéing these ingredients for just a couple of minutes blends their flavors into a rich, inviting base for the sauce that will make your kitchen smell like heaven.
Step 3: Add Spinach
Next, stir in the fresh spinach and cook it just until wilted—this takes only a minute or two when using fresh leaves. If you prefer frozen spinach, give it a little extra time to warm through and fully soften. This step brings that fresh green vibrancy and subtle earthiness that balances the creamy sauce perfectly.
Step 4: Create the Cream Sauce
Turn the heat down to low and slowly pour in the heavy cream, letting it gently simmer for a few minutes. Stir frequently as you sprinkle in the grated Parmesan cheese—watch it melt smoothly into the sauce, creating a luscious, velvety texture. Season with a pinch of red pepper flakes if you love a hint of spice, plus salt and black pepper to taste.
Step 5: Combine Pasta and Sauce
Now it’s time for the magic moment: add your drained linguine straight into the skillet. Toss everything together thoroughly, and if the sauce feels too thick, stir in a bit of the reserved pasta water, a tablespoon at a time, to loosen it up. This trick helps the sauce coat the pasta wonderfully without being runny or heavy.
Step 6: Serve and Garnish
Finally, sprinkle over some fresh basil or parsley and a little extra Parmesan if you like, and serve immediately while it’s warm and comforting. This Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is ready to enjoy!
How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh herbs like basil or parsley add a lively color and refreshing aroma that brighten up each mouthful. A little extra Parmesan cheese sprinkled on top enhances the nutty, creamy flavor. For a gourmet twist, a drizzle of good quality olive oil or a sprinkle of toasted pine nuts can elevate your serving into something truly special.
Side Dishes
This dish stands beautifully on its own, but pairing it with a crisp green salad or roasted vegetables creates a well-rounded meal. Crusty garlic bread is also a classic companion—perfect for soaking up every last bit of that dreamy sun-dried tomato cream sauce.
Creative Ways to Present
For entertaining, consider serving the linguine in individual shallow bowls topped with a sprig of fresh herb and a parmesan crisp for a touch of elegance. You can also toss the pasta with a handful of toasted walnuts or pomegranate seeds for added texture and a pop of color that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After you enjoy your meal, store any leftovers in an airtight container in the refrigerator. The sauce will thicken as it chills, so keep the pasta tightly covered to prevent drying out. Try to eat within 2 to 3 days for the best flavor and texture.
Freezing
While this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe tastes best fresh, you can freeze leftovers by placing them in a freezer-safe container. However, the creamy sauce might separate slightly once thawed, so freezing is best avoided if possible for maximum creaminess.
Reheating
When reheating, warm gently on the stovetop or microwave, adding a splash of cream or milk to revive the sauce’s smooth texture. Stir frequently to prevent the sauce from separating or the pasta drying out, ensuring every bite tastes just as delicious as when first made.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine is ideal for holding onto the creamy sauce, feel free to swap in fettuccine, spaghetti, or even penne. Just make sure the pasta shape you choose complements creamy sauces.
Is it necessary to use heavy cream, or can I substitute it?
Heavy cream gives this sauce its rich, silky texture. You could substitute with half-and-half or a mixture of milk and cream cheese for a lighter version, but the sauce won’t be quite as indulgent.
What if I don’t have sun-dried tomatoes packed in oil?
If you can’t find sun-dried tomatoes in oil, rehydrate dry-packed ones in warm water and then sauté them before adding to the sauce. You might also add a small splash of olive oil to your pan to compensate.
Can I make this dish vegan or dairy-free?
Yes! Use coconut cream or cashew cream to replace heavy cream, and substitute Parmesan with a vegan cheese or nutritional yeast for a similar savory taste.
Does this recipe work well with frozen spinach?
Frozen spinach can be used and is a great convenience. Just make sure to thaw it fully and squeeze out any excess moisture before adding it to the pan to avoid watering down your sauce.
Final Thoughts
If you’ve been looking for a dish that’s quick, vibrant, and packed with cozy creaminess, the Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is a must-try. It’s a personal favorite that effortlessly brings together simple ingredients into something truly special. I can’t wait for you to make it your own and enjoy every luscious bite!
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Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This linguine with spinach and sun-dried tomato cream sauce is a quick and flavorful pasta dish perfect for a weeknight dinner. Featuring tender linguine noodles tossed in a rich, creamy sauce infused with garlic, sun-dried tomatoes, fresh spinach, and Parmesan cheese, it offers a balanced combination of savory and slightly tangy flavors with a touch of heat from red pepper flakes. Ready in just 25 minutes, this recipe serves four and is ideal for those seeking a comforting vegetarian meal.
Ingredients
Pasta
- 12 oz linguine
Sauce and Vegetables
- 2 tbsp olive oil (preferably oil from sun-dried tomato jar for extra flavor)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), sliced
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
Garnish
- Fresh basil or parsley (optional)
- Extra Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced sun-dried tomatoes and sauté for 1–2 minutes until fragrant, taking care not to burn the garlic.
- Add spinach: Stir in the fresh spinach and cook until wilted, about 1–2 minutes for fresh spinach or 3–4 minutes if using thawed frozen spinach. This softens the greens while blending their flavor with the garlic and tomatoes.
- Make the sauce: Reduce the heat to low and pour in the heavy cream. Let it simmer gently for 2–3 minutes while stirring occasionally to avoid scorching. Add the grated Parmesan cheese and stir until the cheese melts completely and the sauce becomes smooth. Season with red pepper flakes, salt, and black pepper to taste.
- Combine pasta and sauce: Add the drained linguine to the skillet with the sauce. Toss everything together thoroughly, adding the reserved pasta water in small increments until the sauce reaches your desired consistency—silky and well-coated on the pasta.
- Serve: Garnish the finished dish with fresh basil or parsley and a sprinkle of extra Parmesan cheese if desired. Serve immediately while hot for best flavor and texture.
Notes
- Using the oil from the sun-dried tomato jar adds extra depth and flavor to the dish.
- You can substitute heavy cream with half-and-half for a lighter but less rich sauce.
- For a vegan version, replace heavy cream with coconut cream and Parmesan with nutritional yeast, and use vegan pasta.
- If you prefer more heat, increase the red pepper flakes gradually.
- Reserve the pasta water carefully as it helps to adjust the sauce consistency and makes it cling better to the noodles.
- Fresh spinach is preferred for a vibrant texture, but frozen spinach works well if thawed and well-drained.
