Description
A rich and creamy linguine pasta tossed with a flavorful sun-dried tomato and spinach cream sauce, enhanced with Parmesan cheese and fresh basil for a delightful vegetarian main course.
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
- 6 oz spinach
- 5 basil leaves, fresh and finely chopped
- 1 tablespoon olive oil
Instructions
- Cook pasta: Cook linguine according to package instructions until al dente. Drain and set aside.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped sun-dried tomatoes and minced garlic, cooking for about 30 seconds while stirring constantly to release flavors.
- Prepare sauce base: Pour in 1 cup of half-and-half, then add paprika and ¼ teaspoon salt. Bring mixture to a boil, then reduce heat to a simmer.
- Melt cheese: Add ½ cup of shredded Parmesan cheese and stir continuously for about 30 seconds until the cheese melts. If the sauce is too thin, gradually add the remaining Parmesan cheese, stirring well for a couple of minutes to thicken. If the sauce becomes too thick, add a bit more half-and-half to adjust consistency.
- Wilt spinach: Add spinach to the skillet and stir over medium heat until the spinach wilts, approximately 1 minute.
- Combine pasta and sauce: Add the cooked and drained linguine to the sauce. Stir well to coat the pasta evenly with the creamy sauce.
- Season and garnish: Taste the linguine and adjust salt as needed. Top with finely chopped fresh basil leaves before serving.
Notes
- Half-and-half is a mixture of whole milk and heavy cream; to substitute 1 cup, combine ½ cup of whole milk with ½ cup of heavy cream.
- If the sauce becomes too thick, add more half-and-half gradually to reach desired consistency.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Ensure to stir the sauce constantly when melting cheese to prevent clumping or burning.
- You can use baby spinach for a tender texture or regular spinach leaves roughly chopped.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
