Oh my gosh, have I got a treat for you today! One of my absolute favorite meals to whip up is Linguine with Spinach and Sun-Dried Tomato Cream Sauce. Seriously, it’s like a big warm hug on a plate, and it has a way of making even the busiest weeknight feel a little more special. I remember the first time I made this delightful dish—it was a rainy day, and I was in desperate need of comfort food. A quick dash to the pantry and a little improvisation later, I had a cream sauce that knocked my socks off! Now, whenever the sky gets gray, this dish comes to the rescue.
This recipe is not only comforting; it’s also a little fabulous thanks to those sun-dried tomatoes that bring so much flavor to the table. Plus, the fresh spinach adds a lovely touch of color and nutrition that makes me feel like I’ve made a healthy choice without sacrificing taste. So, without further ado, let’s get cooking!
What’s in Linguine with Spinach and Sun-Dried Tomato Cream Sauce?
– 12 oz linguine: This pasta is the star of the show! I love linguine because it holds sauces beautifully, embracing all those creamy flavors we’re about to add.
– 2 cups fresh spinach: Fresh and vibrant, this spinach not only adds nutrients but also a beautiful pop of green to the dish! Feel free to use baby spinach for a more tender texture.
– 1 cup sun-dried tomatoes: These little bites of sunshine have a concentrated flavor that infuses this dish with richness. I prefer using those jarred in oil because they add an extra layer of flavor, but drained is key!
– 1 cup heavy cream: This is what makes the sauce luscious and dreamy! Whole cream works best here, but you can experiment if you choose lower-fat options.
– 3 cloves garlic: Because everything’s better with garlic! It adds an aromatic warmth that elevates the dish.
– 1/2 cup grated Parmesan cheese: The cheese that brings everything together! Freshly grated is the way to go; it melts beautifully into the sauce.
– 2 tbsp olive oil: For sautéing garlic and sun-dried tomatoes. Extra virgin olive oil brings a lovely flavor—just don’t skimp on it!
– 1 tsp dried oregano: A little sprinkle of oregano adds an Italian vibe that complements the sun-dried tomatoes perfectly.
– 1/2 tsp red pepper flakes (optional): If you like a bit of heat, toss these in! It gives the dish a lively kick.
– Salt and pepper to taste: Simple but essential to bring all the flavors to life.
– Fresh parsley, chopped (for garnish): A sprinkle adds freshness and a vibrant pop of color to your plate!
– Paprika (for garnish): Just a dash for an extra flair of color!
Is Linguine with Spinach and Sun-Dried Tomato Cream Sauce Good for You?
You might be wondering, is this delicious creation good for my health? While I may not label it as a health food, it does offer some noteworthy benefits!
– Spinach: This leafy green is a superstar! Packed with iron, vitamins A and C, and antioxidants, it’s a great addition to any meal. Plus, it’s super low in calories!
– Sun-Dried Tomatoes: They’re not just pretty; they’re also rich in lycopene, which is known for its cancer-fighting properties. And let’s be honest, they make everything taste better!
However, if you’re watching your calorie intake or fat levels, you might want to consider using a lighter cream or even a milk alternative. The good thing is that you can totally customize this recipe; I’ve made a version with almond milk that still turned out pretty darn delicious!
Ingredients
– 12 oz linguine
– 2 cups fresh spinach, washed and roughly chopped
– 1 cup sun-dried tomatoes, chopped (preferably in oil, drained)
– 1 cup heavy cream
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Paprika (for garnish)
*Serves: 4*
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce?
1. Cook the linguine according to the package instructions in a large pot of salted boiling water until al dente. Don’t forget to reserve 1 cup of that precious pasta water before draining!
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant—just about 1 minute will do.
3. Stir in the chopped sun-dried tomatoes and let them cook for 2-3 minutes so they can mingle and get all flavorful.
4. Now, pour in the heavy cream and bring it to a gentle simmer. Reduce the heat, then stir in the grated Parmesan cheese until it’s all melty and delicious.
5. Add the fresh spinach, tossing it in until it wilts down perfectly.
6. Mix in your cooked linguine, tossing well to coat it all in that lovely creamy sauce. If you find the sauce is a bit thick, add a little of that reserved pasta water until you reach your desired consistency.
7. Season with dried oregano, red pepper flakes (if you used them), salt, and pepper to taste. Give it a good toss to combine so every strand of linguine gets its fair share of flavor.
8. Serve immediately, garnished with fresh chopped parsley and a sprinkle of paprika for that extra zing!
Serve It with a Twist!
Want to change things up? You could toss in some grilled chicken or shrimp for added protein. You can also swap the spinach for kale or even add zucchini noodles for an extra veggie boost. For a vegan version, try coconut cream and nutritional yeast instead of heavy cream and Parmesan. The beauty of this dish is that it’s flexible and can cater to your cravings!
I can’t tell you how many laughter-filled dinners I’ve had over plates of this Linguine with Spinach and Sun-Dried Tomato Cream Sauce. I truly hope you give it a try and share your own versions with me! I can’t wait to hear how it turns out for you! Enjoy the cooking adventure!
