Elevate Your Evening with Linguine in Spinach and Sun-Dried Tomato Cream Delight

Embark on a culinary journey with our Linguine with Spinach and Sun-Dried Tomato Cream Sauce—a dish that seamlessly marries the vibrancy of sun-dried tomatoes, the richness of Parmesan cream, and the freshness of spinach. This pasta creation promises a symphony of flavors that dance on your palate, making it a perfect choice for those seeking a delightful fusion of comfort and sophistication.

In our household, Linguine with Spinach and Sun-Dried Tomato Cream Sauce has become synonymous with cozy evenings and heartwarming family meals. The sizzle of sun-dried tomatoes and the aroma of garlic create a sensory experience that captivates everyone around the dinner table. It all began as a quest for a quick yet elegant pasta dish, and now, it’s a cherished recipe that brings smiles and satisfaction to every member of our family.

Why This Linguine Stands Out:

Why This Linguine with Spinach and Sun-Dried Tomato Cream Sauce Steals the Show!

• Mediterranean Charm: Sun-dried tomatoes, garlic, and fresh basil combine to infuse a Mediterranean flair that sets this linguine apart.
• Creamy Indulgence: The velvety half-and-half and Parmesan cream sauce adds a luxurious touch, creating a pasta experience that’s both comforting and indulgent.
• Balanced Delight: Spinach adds a burst of color and nutrients, perfectly balancing the richness of the cream sauce for a wholesome dining experience.

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 fresh basil leaves, finely chopped

Directions:

1. Cook linguine according to package instructions. Drain.
2. Heat 1 tablespoon of olive oil in a large skillet on medium heat.
3. Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
4. Add 1 cup of half-and-half, paprika, and ¼ teaspoon of salt. Bring to a boil and reduce to simmer.
5. Add ½ cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around the skillet for a couple of minutes.
6. Note: If the sauce gets too thick, add more half-and-half.
7. Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
8. Add the cooked and drained linguine to the sauce. Stir well.
9. Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.

Notes: For an extra kick, consider adding a pinch of red pepper flakes. Experiment with whole wheat or gluten-free linguine for a healthier twist. Enjoy this delightful pasta dish with a glass of your favorite white wine for the perfect dining experience!