Creamy Linguine with Spinach and Sun-Dried Tomato Sauce: A Pasta Lover’s Dream!
Prepare to elevate your pasta game with our Creamy Linguine with Spinach and Sun-Dried Tomato Sauce! This tantalizing dish combines the richness of sun-dried tomatoes, the freshness of spinach, and the creaminess of a decadent sauce to create a culinary masterpiece that will delight your taste buds. Whether you’re cooking for a cozy night in or entertaining guests, this recipe is sure to impress with its vibrant flavors and comforting texture.
In our household, pasta nights are always a cause for celebration, and the Creamy Linguine with Spinach and Sun-Dried Tomato Sauce has quickly become a beloved favorite. It all started one evening when I was craving something indulgent yet wholesome. As I prepared this dish, the aroma of garlic and sun-dried tomatoes filled the kitchen, drawing my family in with eager anticipation. From the first bite, we were hooked! Now, it’s a regular feature on our dinner menu, bringing us together around the table to savor its comforting embrace and create cherished memories.
Why This Creamy Linguine with Spinach and Sun-Dried Tomato Sauce Will Steal the Show!
- Creamy half-and-half sauce infused with the bold flavors of sun-dried tomatoes and garlic.
- Linguine cooked to perfection, providing a satisfying base for the flavorful sauce.
- A hint of paprika adds a subtle depth of flavor, complementing the richness of the sauce.
- Spinach adds a pop of color and nutritional goodness to the dish.
- Quick and easy to prepare, making it perfect for busy weeknights or impromptu dinner gatherings.
- Customizable recipe that can be adjusted to suit your taste preferences, whether you prefer a thicker or thinner sauce.
- Topped with fresh basil leaves for a burst of herbal freshness that elevates the dish to new heights.
Ingredients:
- 225 grams (8 oz) linguine
- 80 grams (⅓ cup) sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 240 ml (1 cup) half-and-half
- 120 grams (1 cup) Parmesan cheese, shredded
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 170 grams (6 oz) spinach
- 5 fresh basil leaves, finely chopped
Directions:
- Cook linguine according to package instructions. Drain and set aside.
- Heat 15 ml (1 tablespoon) of olive oil in a large skillet over medium heat.
- Add chopped sun-dried tomatoes and minced garlic to the skillet. Cook for about 30 seconds, stirring constantly.
- Pour in the half-and-half, add paprika, and 1/4 teaspoon of salt. Bring to a boil, then reduce to a simmer.
- Add 60 grams (1/2 cup) of shredded Parmesan cheese to the skillet. Stir for about 30 seconds or until the cheese melts. If the sauce is too thin, gradually add more cheese, stirring continuously.
- If the sauce becomes too thick, add more half-and-half as needed.
- Add spinach to the skillet and continue stirring on medium heat until the spinach wilts, about 1 minute.
- Add the cooked and drained linguine to the sauce. Stir well to coat the pasta evenly.
- Taste the linguine and add more salt if needed. Top with finely chopped fresh basil leaves before serving.
Notes: Feel free to customize this recipe by adding cooked chicken or shrimp for extra protein. Adjust the seasoning according to your taste preferences. Leftovers can be refrigerated in an airtight container for up to 2 days. Enjoy this creamy, flavorful linguine with a side of garlic bread or a crisp green salad for a satisfying meal experience!
