Description
A rich and creamy pasta dish featuring sun-dried tomatoes and fresh spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 12 oz linguine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes. Stir in heavy cream and broth, bring to a simmer.
- Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan cheese until melted.
- Add cooked linguine to the skillet and toss to coat. If sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Season with salt, pepper, and red pepper flakes if using. Serve immediately.
Notes
For a lighter version, substitute half-and-half for the heavy cream. Sun-dried tomatoes packed in oil add more flavor; if using dry, rehydrate in warm water first.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 26g
- Carbohydrates: 58g
- Protein: 16g