Linguine with spinach and sun-dried tomato cream sauce
Linguine with spinach and sun-dried tomato cream sauce is a creamy pasta dish perfect for a quick and delicious weeknight dinner.
Equipment
- large skillet
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 leaves basil fresh, finely chopped
Instructions
- Cook linguine according to package instructions. Drain.
- Heat 1 tablespoon of olive oil in a large skillet on medium heat.
- Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
- Add 1 cup of half-and-half, paprika, and ¼ teaspoon of salt. Bring to boil and reduce to simmer.
- Add ½ cup of shredded Parmesan cheese. Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring for a couple of minutes.
- Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
- Add cooked and drained linguine to the sauce. Stir well.
- Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.
Notes
To substitute for 1 cup of half-and-half, combine ½ cup of whole milk with ½ cup of heavy cream.
Nutrition
Serving: 1plateCalories: 424kcalCarbohydrates: 53gProtein: 20gFat: 14gSaturated Fat: 8gCholesterol: 39mgSodium: 630mgPotassium: 788mgFiber: 3gSugar: 5gVitamin A: 4565IUVitamin C: 16.8mgCalcium: 428mgIron: 2.9mg
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