Go Back

Creamy Spinach and Sun-Dried Tomato Linguine

Indulge in this creamy and comforting pasta dish, featuring fresh spinach and sun-dried tomatoes in a luscious cream sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 570
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz linguine The star of the show, providing a perfect base for the sauce.
  • 2 cups fresh spinach, washed and roughly chopped Adds a beautiful pop of green and loads of nutrients.
  • 1 cup sun-dried tomatoes, chopped (preferably in oil, drained) Their concentrated flavor elevates the dish with a sweet and tangy kick.
  • 1 cup heavy cream The key to that dreamy, velvety sauce that wraps around the pasta.
  • 3 cloves garlic, minced For an aromatic base that enhances the flavor profile.
  • 1/2 cup grated Parmesan cheese Adds depth and nuttiness, making every mouthful more enticing.
  • 2 tbsp olive oil Perfect for sautéing and adding a rich flavor.
  • 1 tsp dried oregano For a herby note that complements the cream and tomatoes beautifully.
  • 1/2 tsp red pepper flakes (optional) A touch of heat to awaken the taste buds.
  • Salt and pepper to taste Essential seasonings to enhance all the flavors.
  • Fresh parsley, chopped for garnish For a burst of color and fresh flavor.
  • Paprika for garnish A dash of smokiness adds that visual appeal.

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the linguine according to package instructions until al dente.
  2. Reserve about a cup of the starchy cooking water before draining the pasta.
Sautéing
  1. Once heated, add the minced garlic and sauté for about a minute until fragrant.
  2. Add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
Making the Creamy Sauce
  1. Pour in the heavy cream and gently bring it to a simmer.
  2. Reduce the heat and stir in the grated Parmesan cheese until melted.
  3. Toss in the fresh spinach and stir gently until it wilts.
Combining
  1. Mix in the cooked linguine and toss to coat with the sauce.
  2. If the sauce appears thick, add some reserved pasta water for the perfect consistency.
Final Seasoning and Serving
  1. Sprinkle in the dried oregano, red pepper flakes, salt, and pepper. Toss well.
  2. Serve immediately, garnished with chopped parsley and a sprinkle of paprika.

Notes

Enjoy with a side salad or garlic bread. For variations, consider whole wheat linguine or a lighter cream alternative.