Description
A creamy and flavorful linguine pasta dish with a rich sun-dried tomato and spinach cream sauce, finished with fresh basil and Parmesan cheese.
Ingredients
Units
Scale
Pasta
- 8 oz linguine
Sauce
- 1/3 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup half-and-half
- 1 cup Parmesan cheese, shredded
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 6 oz spinach
- 5 basil leaves fresh, finely chopped
Instructions
- Cook the linguine: Cook linguine according to package instructions until al dente. Drain and set aside.
- Prepare the sauce base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and minced garlic. Cook for about 30 seconds, stirring constantly to release flavors.
- Add half-and-half and spices: Pour in 1 cup of half-and-half, then add ¼ teaspoon paprika and ¼ teaspoon salt. Bring the mixture to a boil, then reduce heat to a simmer.
- Melt the cheese: Add ½ cup of shredded Parmesan cheese. Stir continuously for about 30 seconds until the cheese melts and the sauce thickens. If the sauce is too thin, gradually add more Parmesan cheese, stirring continuously. If the sauce becomes too thick, add a little more half-and-half to loosen it.
- Wilt the spinach: Add the spinach to the skillet. Stir on medium heat until the spinach wilts thoroughly, about 1 minute.
- Combine pasta and sauce: Add the cooked and drained linguine to the skillet with the sauce. Stir well to coat the pasta evenly with the sauce.
- Finish and serve: Taste and adjust salt if necessary. Top the pasta with the finely chopped fresh basil leaves and serve immediately.
Notes
- What is half-and-half? To substitute 1 cup of half-and-half, mix ½ cup of whole milk with ½ cup of heavy cream.
- If sun-dried tomatoes are too dry, soak them in warm water for 10 minutes before chopping to rehydrate.
- Use fresh Parmesan cheese for best melting and flavor.
- For a lighter version, substitute half-and-half with whole milk, but expect a thinner sauce.
- Add crushed red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg
