Creamy Linguine with Spinach and Sun-Dried Tomatoes
A delightful dish combining rich flavors and comforting textures, perfect for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 12 oz linguine The silky strands provide the perfect base for the creamy sauce.
- 2 cups fresh spinach, washed and roughly chopped Adds fresh flavor and appealing green hue.
- 1 cup sun-dried tomatoes, chopped (preferably in oil, drained) Enhances the dish with a burst of rich flavor.
- 1 cup heavy cream Adds velvety richness.
- 3 cloves garlic, minced Infuses depth to the dish.
- 1/2 cup grated Parmesan cheese Melts into the sauce for enriched flavor.
- 2 tbsp olive oil Used for sautéing.
- 1 tsp dried oregano Provides a warm, earthy undertone.
- 1/2 tsp red pepper flakes (optional) For a hint of heat, adjustable to preference.
- Salt and pepper to taste Essential seasonings.
- Fresh parsley, chopped (for garnish) Brightens the dish.
- Paprika (for garnish) Adds a smoky flavor.
Instructions
Preparation
- In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. Reserve a cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
- Stir in the sun-dried tomatoes and cook for 2-3 minutes until softened.
- Pour in the heavy cream, bringing it to a gentle simmer. Mix in the Parmesan cheese until smooth.
- Toss in the spinach and stir until it wilts.
- Add the drained linguine to the skillet and toss everything to coat. If the mixture is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Season with oregano, red pepper flakes, salt, and pepper. Mix well.
- Serve immediately, garnishing with fresh parsley and a sprinkle of paprika.
Notes
Consider using different cheeses for additional creaminess or a tangy twist. You can add grilled chicken or shrimp for extra protein.