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
Scale
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.
