Description
A creamy and flavorful linguine dish featuring a rich sun-dried tomato and spinach cream sauce, enhanced with garlic, Parmesan cheese, and fresh basil. Perfect for a satisfying vegetarian dinner.
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
Vegetables and Herbs
- 6 oz spinach
- 5 basil leaves, fresh, finely chopped
- 1 tablespoon olive oil
Instructions
- Cook pasta: Cook linguine according to package instructions until al dente, then drain and set aside.
- Prepare sauce base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and minced garlic, cooking for about 30 seconds while stirring constantly to release their flavors.
- Add cream and seasoning: Pour in 1 cup of half-and-half, then add paprika and ¼ teaspoon salt. Bring the mixture to a boil, then reduce to a simmer to gently cook the sauce.
- Melt cheese into sauce: Add half (½ cup) of the shredded Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly. If the sauce is too thin, gradually add more Parmesan cheese, or if it becomes too thick, add additional half-and-half to reach desired consistency.
- Wilt spinach: Add the spinach to the skillet and stir over medium heat until the spinach wilts, about 1 minute.
- Toss pasta with sauce: Add the cooked and drained linguine to the sauce, stirring well to combine and evenly coat the pasta.
- Season and garnish: Taste the pasta and adjust salt if needed. Top with finely chopped fresh basil leaves and serve immediately.
Notes
- Half-and-half is a blend of equal parts whole milk and heavy cream; you can substitute ½ cup whole milk mixed with ½ cup heavy cream.
- Use freshly grated Parmesan cheese for best melting and flavor.
- If the sauce thickens too much, you can loosen it by adding a splash of half-and-half or milk.
- Fresh basil adds a bright herbal note, but you can substitute with dried basil if fresh is unavailable.
- For a nuttier flavor, lightly toast the sun-dried tomatoes before adding them to the oil.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
