If you’re craving a dish that feels both indulgent and effortlessly fresh, the Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is here to become your new go-to. This luscious pasta combines tender linguine with a rich, velvety cream sauce brightened by vibrant sun-dried tomatoes and fresh spinach, creating a perfect harmony of flavors and textures that will have everyone asking for seconds. It’s a beautiful blend of comforting creaminess and garden-fresh vibrancy, all coming together in just about 25 minutes — perfect for weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
Getting the ingredients right is super important for this dish because each one plays a starring role. The combination of fresh, creamy, and tangy elements makes the sauce come alive while the linguine provides that perfect chewy bite. Here’s what you’ll gather to whip up this deliciousness:
- 12 oz linguine: A classic pasta choice that carries sauce beautifully with its flat ribbons.
- 2 tbsp olive oil: Preferably the oil from your sun-dried tomatoes jar for an extra punch of flavor.
- 3 cloves garlic, minced: Adds a fragrant and savory backbone to the sauce.
- 1/2 cup sun-dried tomatoes (packed in oil), sliced: These sweet-tart morsels bring depth and a burst of umami.
- 3 cups fresh spinach: Or if you prefer, 1 cup frozen, thawed, and drained—adds color, nutrition, and earthiness.
- 1 cup heavy cream: The star of the sauce that makes everything luxuriously creamy.
- 1/2 cup grated Parmesan cheese: Provides saltiness and that irresistible nutty flavor.
- 1/4 tsp red pepper flakes (optional): For a subtle heat that wakes up the palate.
- Salt and black pepper, to taste: Simple seasonings that bring balance and highlight the other flavors.
- Fresh basil or parsley, for garnish (optional): Adds a fresh herbaceous finish that brightens the plate.
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water until roaring hot, then add your linguine. Cooking it al dente is key here because you want the pasta to hold its shape and provide good bite under that creamy sauce. Before draining, scoop out about half a cup of the pasta cooking water; this starchy liquid is gold when it comes to adjusting your sauce’s consistency later on.
Step 2: Sauté Aromatics and Sun-Dried Tomatoes
While the pasta is cooking, warm your olive oil in a skillet over medium heat. Toss in the minced garlic and sun-dried tomatoes and sauté until your kitchen fills with a mouthwatering aroma, about 1 to 2 minutes. This step unlocks the flavors hidden within the oil-packed tomatoes and softens the garlic just enough without burning it.
Step 3: Add Spinach
Next, pile in your fresh spinach or thawed frozen spinach. Stir it gently, letting it wilt fully—it only takes a minute or two for fresh leaves, a bit longer for frozen. The spinach adds color and a lovely earthiness that balances the cream’s richness perfectly.
Step 4: Create the Cream Sauce
Turn the heat down to low and pour in the heavy cream, giving it a few minutes to simmer gently while you stir. Afterward, mix in the grated Parmesan until completely melted, which transforms the sauce into a smooth, dreamy coating for the pasta. Now’s the moment to sprinkle in red pepper flakes if you like a little kick, plus salt and freshly ground black pepper to taste.
Step 5: Combine Pasta and Sauce
Drain the linguine and add it directly into the skillet with your sauce. Toss everything together carefully so every strand gets kissed by that creamy goodness. Use the reserved pasta water sparingly to loosen the sauce if it feels too thick, blending it gradually until you’ve got the perfect consistency that clings beautifully but doesn’t pool at the bottom.
Step 6: Serve Hot and Garnished
Finally, plate your linguine and sprinkle fresh basil or parsley on top, along with extra Parmesan if you’re feeling generous. Serve immediately for the best experience—the sauce is silky warm, the spinach tender, and the sun-dried tomatoes bursting with flavor.
How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Garnishing with fresh herbs like basil or parsley adds a wonderful vibrancy and a subtle lift to the dish. A light dusting of freshly grated Parmesan on top adds even more layers of nutty flavor and makes everything feel extra special, like a little sprinkle of magic on your plate.
Side Dishes
This luscious pasta pairs beautifully with simple sides that complement without competing. A crisp green salad with lemon vinaigrette, garlic bread brushed with herb butter, or even roasted vegetables like asparagus or bell peppers are excellent choices that round out the meal.
Creative Ways to Present
For a fun twist, serve this linguine in individual pasta bowls topped with a small handful of toasted pine nuts or slivers of sun-dried tomatoes left whole. You can also add grilled chicken or sautéed shrimp for a heartier meal that looks stunning on the plate and tastes incredible.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe, store them in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, making the next-day meal even more comforting.
Freezing
This particular cream sauce doesn’t freeze as well as some because cream can separate when thawed. If you want to freeze it, consider storing the pasta and sauce separately. Reheat gently and add a splash of cream or milk to bring it back together.
Reheating
To reheat, warm the leftovers slowly in a skillet over low heat, stirring frequently. You can add a bit of reserved pasta water, cream, or milk to restore that silky sauce texture and keep the pasta moist and luscious.
FAQs
Can I use a different pasta if I don’t have linguine?
Absolutely! While linguine is ideal for its shape and texture, fettuccine, spaghetti, or even penne would work well with the creamy sauce and keep the dish just as delicious.
Is this recipe vegetarian?
Yes, this recipe is fully vegetarian as written, especially if you use Parmesan cheese that is made without animal rennet. For a vegan version, substitute the cream and cheese with plant-based alternatives.
Can I make this dish dairy-free?
You can replace heavy cream with coconut cream or cashew cream and swap the Parmesan for nutritional yeast. Keep in mind the flavor will shift, but it can still be wonderfully creamy and satisfying.
How spicy is the dish with red pepper flakes?
The red pepper flakes add a gentle warmth that enhances the flavors without overpowering them. They’re totally optional and easy to omit or adjust depending on your spice tolerance.
What’s the best way to reheat leftovers?
Reheating slowly on the stovetop with a splash of liquid to loosen the sauce works best. Avoid microwaving at high heat, which can cause the cream to separate and the sauce to become grainy.
Final Thoughts
This Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe truly shines because it’s so simple yet packed with layers of rich and fresh flavors that everyone loves. Whether you’re making it for a weeknight dinner or a special occasion, this dish never fails to impress and delight. I encourage you to give it a try — it’s pure comfort and joy in every 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, flavorful pasta recipe perfect for a weeknight dinner. It combines tender linguine with a rich, creamy sauce made from sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese. The sauce is subtly spicy with red pepper flakes and garnished with fresh herbs, creating a delicious and comforting meal ready in just 25 minutes.
Ingredients
Pasta
- 12 oz linguine
Sauce
- 2 tbsp olive oil (preferably 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 grated Parmesan (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced sun-dried tomatoes. Sauté for 1–2 minutes until fragrant and the garlic is lightly golden.
- Add spinach: Stir in fresh spinach and cook until wilted, about 1–2 minutes for fresh spinach or 3–4 minutes for thawed frozen spinach. Ensure the spinach is well incorporated with the garlic and tomatoes.
- Make the sauce: Reduce heat to low and pour in the heavy cream. Let it simmer gently for 2–3 minutes, stirring occasionally. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season the sauce with red pepper flakes, salt, and black pepper to your taste.
- Combine pasta and sauce: Add the drained linguine to the skillet containing the sauce. Toss everything together thoroughly, adding the reserved pasta water a little at a time as needed to loosen the sauce and achieve the desired creamy consistency.
- Serve: Garnish with fresh basil or parsley and extra grated Parmesan cheese if desired. Serve immediately while warm for the best flavor and texture.
Notes
- You can substitute frozen spinach if fresh is unavailable, but be sure to thaw and drain it thoroughly before using.
- Use the olive oil from the jar of sun-dried tomatoes to enhance the depth of flavor.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the texture will be less creamy.
- Adjust the amount of red pepper flakes based on your heat preference or omit them for a milder sauce.
- Reserve pasta water is essential to loosen up the sauce and help it cling better to the pasta.
