If you’re searching for a dish that brings together loads of flavor, a dreamy creamy texture, and a riot of gorgeous color, look no further than Linguine with Spinach and Sun-Dried Tomato Cream Sauce. Imagine twirling silky pasta strands through a luscious sauce that marries savory Parmesan, sweetly tart sun-dried tomatoes, and bright green spinach—a feast for both the eyes and tastebuds. This winning combination only takes about 30 minutes from start to finish, making it perfect for both busy weeknights and indulgent dinners with friends. Whether you’re a seasoned cook or just getting started, you’ll absolutely love how easily this dish comes together.
Ingredients You’ll Need
The beauty of this dish is that every ingredient has a purpose—each one layers on more flavor, texture, or eye-catching color. With a shopping list this short and simple, it’s all about choosing fresh, high-quality ingredients that make Linguine with Spinach and Sun-Dried Tomato Cream Sauce truly unforgettable.
- Linguine pasta: A flat, wide noodle that effortlessly soaks up the creamy sauce for every satisfying bite.
- Olive oil: The base for sautéing, lending rich flavor and that classic Mediterranean essence.
- Garlic (minced): For an irresistible aroma and a pop of savory depth that permeates each strand of pasta.
- Sun-dried tomatoes in oil (drained and chopped): Offer chewy bites and a tangy, sweet-tart punch that brightens every forkful.
- Fresh spinach (roughly chopped): Delivers vibrant color, gentle crunch, and loads of nutrients.
- Heavy cream: Creates that irresistibly rich and silky sauce—feel free to swap in half-and-half for a lighter version.
- Grated Parmesan cheese: Adds nutty, salty goodness and helps thicken the sauce to a creamy finish.
- Red pepper flakes (optional): Just a pinch for a gentle kick of warmth, if you like things a little spicy.
- Salt and black pepper to taste: Essential for bringing all the flavors into perfect balance.
- Pasta water (reserved): The starchy elixir that magically brings the sauce and noodles together, making everything clingy and glossy.
- Fresh basil or parsley for garnish: The finishing touch for color, freshness, and a hint of herbal brightness.
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce
Step 1: Cook the Linguine
Start by bringing a large pot of salted water to a boil—the salt seasons your linguine right from the get-go. Cook the pasta until it’s al dente, which means tender with just a tiny bite in the center. Don’t forget to scoop out about a quarter cup of that starchy pasta water before draining; it’s your secret weapon for perfect sauce later. Set the drained pasta aside while you move on to the magic sauce.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
Next, heat your olive oil in a large skillet over medium heat. Toss in the minced garlic and those jewel-like sun-dried tomatoes, letting them sizzle and perfume your kitchen for a couple of minutes. The tomatoes plump up beautifully, while the garlic infuses the oil with unforgettable flavor—this step sets the foundation for the lush sauce to come.
Step 3: Wilt the Spinach
Add your roughly chopped spinach right to the pan. As it hits the heat, the leaves will wilt down in just a minute or two, becoming tender and blending their verdant flavor with all that garlicky, tomato goodness. The transformation here is quick but game-changing, as the spinach softens without losing its fresh, bright pop of green.
Step 4: Create the Cream Sauce
Pour in the heavy cream and stir gently as it comes to a soft simmer. At this point, the skillet is filled with swirling aromas and vibrant colors! Sprinkle the Parmesan cheese into the sauce, along with your red pepper flakes if you desire a little warmth. Season generously with salt and black pepper, then let the sauce bubble lightly until everything has melded together into pure, creamy decadence.
Step 5: Finish the Pasta
Now, add the cooked linguine along with your reserved pasta water straight into the creamy skillet. Use tongs to gently toss the pasta, making sure every strand is luxuriously coated. Let it all simmer for another minute or two so the sauce can cling perfectly and seep into every twist. Taste and add another pinch of salt or pepper if needed, then prepare for the grand finale—garnishing!
How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce
Garnishes
Top off your Linguine with Spinach and Sun-Dried Tomato Cream Sauce with a generous handful of fresh basil or parsley. The herbal notes and bright green leaves look stunning against the creamy pasta and give every bite an extra burst of freshness. A final snow of freshly grated Parmesan or a grind of black pepper can also make the dish irresistible.
Side Dishes
What’s pasta night without a little something on the side? Classic garlic bread is a must for mopping up every last bit of sauce, while a crisp green salad with a tangy vinaigrette perfectly balances out the richness of your Linguine with Spinach and Sun-Dried Tomato Cream Sauce. Roasted veggies or even a simple caprese salad are also excellent choices.
Creative Ways to Present
Try serving individual portions twirled high with tongs for a restaurant-worthy look, or pile everything into a big family-style bowl for sharing. For an extra special touch, sprinkle toasted pine nuts or add ribbons of lemon zest to the top—both bring amazing visual appeal and a touch of extra flavor to your Linguine with Spinach and Sun-Dried Tomato Cream Sauce.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer them to an airtight container. Stored in the refrigerator, Linguine with Spinach and Sun-Dried Tomato Cream Sauce stays wonderfully creamy and flavorful for up to 3 days. Just be sure to give everything a quick stir before reheating to redistribute the sauce.
Freezing
While cream-based sauces can sometimes separate when frozen, you can still freeze Linguine with Spinach and Sun-Dried Tomato Cream Sauce if you need to. Place in a freezer-safe container, press a layer of plastic wrap over the surface, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of milk, cream, or even a bit more reserved pasta water to revive the creamy sauce. Stir frequently, and don’t let it come to a hard boil—this helps keep the sauce from splitting and keeps your Linguine with Spinach and Sun-Dried Tomato Cream Sauce as silky as ever.
FAQs
Can I use a different type Main Course
Absolutely! Feel free to swap in fettuccine, spaghetti, penne, or your favorite gluten-free variety if you like. Just remember that different pasta shapes may hold onto the sauce differently, but all will be delicious in this recipe.
What protein can I add to make it more filling?
Grilled chicken, shrimp, or even sautéed mushrooms are excellent additions for extra protein. Simply cook them separately and toss them in right before serving your Linguine with Spinach and Sun-Dried Tomato Cream Sauce for extra substance and heartiness.
Can I make this dairy-free?
To make a dairy-free version, try using a plant-based cream (like cashew or coconut cream) and a dairy-free Parmesan substitute. The result will still be creamy and flavorful, though you may have to tweak the seasoning to taste.
How spicy is the sauce with red pepper flakes?
The red pepper flakes just add a gentle background warmth, not an overpowering heat, especially with the creamy sauce to mellow things out. If spice isn’t your thing, you can leave them out without sacrificing flavor in your Linguine with Spinach and Sun-Dried Tomato Cream Sauce.
Can I make this recipe ahead for a party?
Yes, you can! Prepare the sauce ahead of time and store it separately. When you’re ready to serve, cook the pasta fresh, then combine with the reheated sauce for a dish that tastes just-made and vibrant. This keeps the pasta from getting mushy and ensures everything is at its best.
Final Thoughts
I hope you’ll give Linguine with Spinach and Sun-Dried Tomato Cream Sauce a spot at your next dinner table! It’s cozy enough for a quiet night in but impressive enough for sharing with loved ones, and it’s absolutely packed with flavor, color, and comfort. Once you try it, I bet it’ll become a new favorite in your kitchen too.
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Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful pasta dish with this Linguine with Spinach and Sun-Dried Tomato Cream Sauce recipe. This vegetarian delight is easy to make and perfect for a cozy dinner at home.
Ingredients
Pasta:
- 12 oz linguine pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ cup sun-dried tomatoes in oil (drained and chopped)
- 5 oz fresh spinach (roughly chopped)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
- salt and black pepper to taste
- ¼ cup pasta water (reserved)
Garnish:
- fresh basil or parsley for garnish
Instructions
- Cook the Linguine: Boil linguine in salted water until al dente. Reserve ¼ cup pasta water, drain, and set aside.
- Prepare the Sauce: Sauté garlic and sun-dried tomatoes in olive oil. Add spinach, cream, Parmesan, red pepper flakes, salt, and pepper. Simmer gently.
- Combine: Add cooked linguine and pasta water to the skillet. Simmer until creamy and well combined.
- Garnish and Serve: Garnish with basil or parsley and serve hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add grilled chicken or shrimp for extra protein.
- Use whole wheat or gluten-free pasta if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
