Linguine with spinach and sun-dried tomato cream sauce

Linguine with spinach and sun-dried tomato cream sauce takes only 30 minutes to make! This simple Italian pasta requires only ingredients! This creamy linguine is a perfect weeknight dinner! Serve it as-is or with grilled chicken or seafood.

Course Main Course

Cuisine Italian

Keyword linguine, linguine sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 424kcal

Author Julia

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 basil leaves 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 (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 all of the skillet for a couple of minutes.
Note: if the sauce gets too thick, add more half-and-half.
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

What is half-and-half? To substitute for 1 cup of half-and-half, do this: combine ½ cup of whole milk with ½ cup of heavy cream.

Nutrition