Description
A creamy and flavorful linguine pasta dish with a vibrant sun-dried tomato and spinach cream sauce, finished with Parmesan cheese and fresh basil. Perfect for a comforting yet elegant vegetarian meal.
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
- 1 tablespoon olive oil
Vegetables and Herbs
- 6 oz spinach
- 5 basil leaves, fresh, finely chopped
Instructions
- Cook Linguine: Cook the linguine according to the package instructions until al dente. Drain the pasta 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 constantly stirring to release their flavors.
- Add Liquid and Seasonings: Pour in 1 cup of half-and-half, then add the paprika and ¼ teaspoon of salt. Bring the mixture to a boil, then reduce the heat to a simmer.
- Incorporate Cheese: Stir in ½ cup of shredded Parmesan cheese and cook for about 30 seconds or until the cheese melts completely. If the sauce is too thin, gradually add more cheese, stirring constantly. If the sauce gets too thick, add additional half-and-half to adjust the consistency. Continue stirring for a couple of minutes to combine evenly.
- Wilt Spinach: Add the 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 sauce.
- Season and Garnish: Taste the pasta and sauce, adding more salt if needed. Finally, top with finely chopped fresh basil leaves before serving.
Notes
- To substitute for half-and-half, combine ½ cup whole milk with ½ cup heavy cream.
- If the sauce becomes too thick, add more half-and-half a little at a time to reach desired consistency.
- Use freshly grated Parmesan cheese for best flavor and smooth melting.
- Sauté sun-dried tomatoes gently to avoid burning the garlic and preserve flavor.
- For a vegan version, substitute half-and-half with plant-based cream and Parmesan with vegan cheese alternatives.
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
