If you are on the hunt for a pasta dish that feels both luxurious and comforting, the Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is truly a showstopper. This recipe brings together tender linguine coated in a luscious cream sauce, enriched by the tangy sweetness of sun-dried tomatoes and the vibrant earthiness of fresh spinach. It’s a harmonious blend of flavors and textures that come together effortlessly, making it perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients You’ll Need
With just a handful of ingredients, this recipe proves that simplicity can be the key to creating something truly special. Each ingredient plays a vital role in building the character of the dish — from the creamy sauce to the vibrant pops of flavor.
- 12 oz linguine: The perfect pasta shape to hold onto the creamy sauce with every silky bite.
- 2 tbsp olive oil: Using the oil from the sun-dried tomato jar adds extra depth and richness.
- 3 cloves garlic, minced: Fresh garlic infuses the sauce with its irresistible aroma and warmth.
- 1/2 cup sun-dried tomatoes, sliced: Packed with intense, tangy sweetness that elevates the dish.
- 3 cups fresh spinach: Adds a burst of color and a tender, leafy texture; use frozen if fresh is unavailable.
- 1 cup heavy cream: The rich base that creates the irresistibly smooth, velvety sauce.
- 1/2 cup grated Parmesan cheese: Melts into the sauce, contributing a salty, nutty flavor.
- 1/4 tsp red pepper flakes (optional): For a subtle kick that wakes up the palate.
- Salt and black pepper, to taste: Essential for seasoning and balancing all the flavors.
- Fresh basil or parsley (optional): Adds a refreshing herbal note and pretty garnish.
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the pasta
Start by bringing a large pot of salted water to a boil. Cook the linguine according to the package instructions until it is perfectly al dente — tender but with a little bite left. Don’t forget to reserve about half a cup of the pasta water before draining. This starchy water will later help you adjust the sauce’s consistency beautifully.
Step 2: Sauté aromatics
Heat the olive oil in a large skillet over medium heat. Using the oil from the sun-dried tomato jar here not only adds richness but layers in some extra tomato flavor. Add the minced garlic and sliced sun-dried tomatoes. Let them sizzle together for a minute or two until your kitchen fills with that mouthwatering fragrant aroma — that’s the sign you’re on the right track.
Step 3: Add spinach
Toss the fresh spinach into the skillet and stir it gently. Fresh spinach wilts fairly quickly, usually within one to two minutes, but if you’re using frozen, it may take slightly longer. Cooking the spinach just enough to soften its texture while maintaining its vibrant color is key in making the dish visually appealing and nutritionally vibrant.
Step 4: Make the sauce
Lower the heat and pour in the heavy cream. Allow it to simmer gently for two to three minutes while stirring occasionally, which helps the cream thicken slightly and absorb the flavors. Then sprinkle in the grated Parmesan cheese and stir until melted, creating a smooth and creamy sauce. Season the sauce with red pepper flakes if you like a hint of heat, plus salt and black pepper to taste.
Step 5: Combine pasta and sauce
Now it’s time to bring everything together. Add the drained linguine straight into the skillet with the sauce. Toss the pasta and sauce thoroughly so every strand is coated in creamy goodness. Gradually add the reserved pasta water a little at a time if the sauce feels too thick — this trick not only loosens the sauce but helps it cling beautifully to the pasta.
Step 6: Serve
Garnish your dish with fresh basil or parsley for a pop of color and freshness. You can also sprinkle extra grated Parmesan on top. Serve immediately while the sauce is warm and silky — this is comfort food at its best!
How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh herbs like basil or parsley not only add a spark of color but also brighten the rich cream sauce with their herbal freshness. A little extra Parmesan cheese on the side invites everyone to customize their pasta just the way they like it.
Side Dishes
This creamy linguine pairs brilliantly with a crisp green salad dressed in a tangy vinaigrette, which provides a wonderful contrast to the richness of the sauce. Garlic bread or a warm baguette also works beautifully for soaking up every last drop of that luscious cream sauce.
Creative Ways to Present
Think beyond the plate by serving this pasta in a rustic bowl, then topping with a drizzle of high-quality extra virgin olive oil and a few shavings of aged Parmesan. You can also add toasted pine nuts for added crunch or incorporate sautéed mushrooms for an earthy twist that harmonizes with the sun-dried tomatoes and spinach.
Make Ahead and Storage
Storing Leftovers
Leftover Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the pasta from drying out, pour a small splash of heavy cream or milk over the top before sealing.
Freezing
While cream sauces usually do not freeze perfectly, you can freeze this dish in portions for up to 1 month. Thaw it overnight in the fridge and be prepared to gently reheat with a little extra cream or milk to bring back the silky texture.
Reheating
Reheat leftovers gently over low heat on the stove, stirring frequently to avoid sticking or burning. Adding a splash of cream or reserved pasta water helps maintain the creamy consistency and prevents the sauce from becoming dry or clumpy.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While linguine is ideal for holding the sauce, you can substitute with fettuccine, spaghetti, or even penne. Just keep in mind the cooking times may vary slightly.
Is it possible to make this dish dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a cashew cream for a dairy-free alternative, and use nutritional yeast instead of Parmesan cheese to maintain a cheesy flavor.
Can I use fresh tomatoes instead of sun-dried tomatoes?
You could, but sun-dried tomatoes provide a concentrated, tangy sweetness that fresh tomatoes don’t replicate. To mimic the flavor, try roasting fresh tomatoes first or add a bit of tomato paste.
How spicy is the dish with red pepper flakes?
The red pepper flakes add just a gentle warmth and subtle heat, which balances the creaminess nicely. If you prefer no heat, simply omit them or add a pinch for a very mild kick.
What’s the best way to keep spinach vibrant when cooking?
Cook the spinach just until it wilts and turn off the heat immediately to prevent overcooking. Overheated spinach tends to lose its color and can become mushy, so timing is everything here.
Final Thoughts
I can’t recommend this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe enough for anyone craving a flavorful yet easy pasta dinner. It’s rich, vibrant, and comforting all at once, and the best part is it comes together quickly with straightforward ingredients. Whether you’re feeding family or impressing friends, this dish hits every note to leave everyone happily satisfied. Give it a try, you’ll be so glad you did!
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Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy and flavorful Linguine with Spinach and Sun-Dried Tomato Cream Sauce combines tender linguine pasta with a rich, cheesy sauce, vibrant sun-dried tomatoes, and fresh spinach. Perfect for a quick yet elegant vegetarian dinner, this dish balances creamy textures and subtle heat from red pepper flakes for a delightful meal.
Ingredients
Pasta
- 12 oz linguine
Sauce
- 2 tbsp olive oil (preferably oil from sun-dried tomato jar for extra flavor)
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), sliced
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
Garnish
- Fresh basil or parsley (optional)
- Extra Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 1–2 minutes until fragrant and aromatic.
- Add spinach: Stir in the fresh spinach and cook until wilted, about 1–2 minutes. If using frozen spinach, cook for 3–4 minutes until heated through and any excess moisture is evaporated.
- Make the sauce: Reduce the heat to low and pour in the heavy cream. Let it simmer gently for 2–3 minutes, stirring occasionally. Add the grated Parmesan cheese and stir until melted and the sauce is smooth. Season with red pepper flakes, salt, and black pepper to taste.
- Combine pasta and sauce: Add the cooked linguine into the skillet with the sauce. Toss to combine thoroughly. Add the reserved pasta water gradually, stirring until the sauce reaches your desired consistency.
- Serve: Garnish with fresh basil or parsley and extra Parmesan cheese if desired. Serve immediately while warm.
Notes
- You can substitute fresh spinach with frozen spinach, just ensure it is thawed and well drained before using.
- For a spicier dish, increase the amount of red pepper flakes or add chili flakes to taste.
- Using oil from the sun-dried tomato jar adds extra depth of flavor to the sauce.
- Reserve pasta water to help loosen and bind the sauce to the pasta.
- To make this dish vegetarian, ensure the Parmesan cheese used is free from animal rennet.
