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
Scale
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.
