If you’re craving a pasta dish that feels both indulgent and fresh, look no further than this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe. It perfectly balances the creaminess of a luscious tomato-infused sauce with the bright, earthy bite of fresh spinach. Every forkful is a celebration of textures and vibrant flavors, making it an impressive yet approachable meal for weeknights or special occasions. Trust me, once you try this recipe, it’s going to become your go-to comfort dish that never feels heavy or boring.
Ingredients You’ll Need
The magic of this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is how each simple ingredient plays a key role in texture, flavor, or color. From the silky cream to the punchy sun-dried tomatoes, these essentials come together effortlessly to create a dish that’s as satisfying as it is visually inviting.
- 12 oz linguine: The perfect pasta shape to soak up the creamy sauce and hold the ingredients together.
- 2 tbsp olive oil: Using the oil from the sun-dried tomato jar adds an extra layer of rich, tangy flavor.
- 3 cloves garlic, minced: Garlic infuses the dish with a warm, aromatic base that awakens your taste buds.
- 1/2 cup sun-dried tomatoes (packed in oil), sliced: These add a concentrated sweet and tart dimension that brightens the sauce.
- 3 cups fresh spinach: Offers a pop of green, fresh taste, and a gentle earthy contrast; frozen works too after thawing and draining.
- 1 cup heavy cream: Delivers the creamy, luscious texture that makes this sauce ultra comforting.
- 1/2 cup grated Parmesan cheese: Adds a sharp, salty finish that melts into the sauce perfectly.
- 1/4 tsp red pepper flakes (optional): Provides a subtle kick that balances the creaminess with a hint of heat.
- Salt and black pepper, to taste: Essential for seasoning and bringing all the flavors into harmony.
- Fresh basil or parsley, for garnish (optional): A fresh herb garnish to add color and brightness to each plate.
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, then cook the linguine according to the package until just al dente. The pasta’s slight bite will hold up beautifully against the creamy sauce. Don’t forget to reserve about half a cup of the pasta water before draining—the starchy water is key to achieving the perfect sauce consistency later.
Step 2: Sauté Aromatics
Heat the olive oil over medium heat in a large skillet and toss in the minced garlic along with the sliced sun-dried tomatoes. As these sizzle together, you’ll release their wonderful fragrance and deepen the flavors, forming the soulful base of the sauce.
Step 3: Add Spinach
Stir in the fresh spinach and let it wilt gently, just one to two minutes. If you’re using frozen spinach, allow it a little longer to cook down. This vibrant green addition introduces freshness and a subtle earthiness that brightens the whole dish.
Step 4: Make the Cream Sauce
Reduce the heat to low and pour in the heavy cream, letting it gently simmer so it thickens slightly and picks up all those wonderful flavors from the garlic and sun-dried tomatoes. Then stir in the Parmesan cheese until the sauce turns silky and smooth. Season with a pinch of red pepper flakes for warmth, and finish with salt and black pepper to balance the richness perfectly.
Step 5: Combine Pasta and Sauce
Add the drained linguine directly into the skillet with the sauce. Toss everything together, incorporating a little of the reserved pasta water as you go to loosen the sauce just enough to coat every strand. This step ensures each bite is rich, creamy, and perfectly sauced.
Step 6: Serve and Garnish
Dish up this gorgeous pasta onto plates and sprinkle with fresh basil or parsley along with an extra grating of Parmesan if you’re feeling indulgent. Serve immediately while warm, and get ready to delight your taste buds with the harmonious flavors of this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe.
How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh herbs like basil or parsley add a burst of color and a hint of freshness that beautifully contrast with the creamy sauce. Don’t shy away from an extra sprinkle of finely grated Parmesan cheese for an elevated, cheesy finish that melts right on top.
Side Dishes
Serve this pasta alongside a crisp green salad with a light vinaigrette to balance the richness or freshly baked garlic bread for soaking up any leftover sauce. Roasted vegetables like asparagus or brussels sprouts also add a lovely complementary texture and flavor.
Creative Ways to Present
Try twirling the linguine into neat nests on the plate for a restaurant-worthy presentation. Layer the sauce and pasta carefully to showcase the vibrant reds and greens, and consider finishing with a drizzle of good-quality extra virgin olive oil for a shiny, inviting look.
Make Ahead and Storage
Storing Leftovers
Leftover linguine with the spinach and sun-dried tomato cream sauce stores well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it just as tasty the next day.
Freezing
This dish can be frozen, but due to the cream, it’s best to freeze the sauce and pasta separately if possible. Store them in airtight containers or freezer bags, and consume within 1 month for optimal freshness.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of cream or pasta water to loosen the sauce as needed, ensuring the texture stays creamy and smooth without drying out.
FAQs
Can I use a different type of pasta?
Absolutely! While linguine is ideal for this recipe, fettuccine, spaghetti, or even penne can work perfectly well. Just choose a shape that can hold onto the creamy sauce.
What if I don’t have sun-dried tomatoes in oil?
If you only have dry sun-dried tomatoes, rehydrate them in warm water for 10-15 minutes, then drain well before slicing and adding to the dish. You may also add a bit more olive oil for flavor.
Is there a vegan version of this recipe?
Yes! Swap out the heavy cream for coconut cream or a cashew-based cream and substitute Parmesan with a vegan cheese or nutritional yeast to keep the creamy, cheesy vibes.
Can I use frozen spinach?
Frozen spinach works fine but make sure to thaw and squeeze out as much moisture as possible. This prevents the sauce from becoming watery and keeps the flavor concentrated.
How spicy is the dish?
The red pepper flakes add just a gentle warmth that you can easily adjust or leave out if you prefer a milder pasta. It’s all about your personal taste!
Final Thoughts
This Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is a true comfort food classic with a fresh, vibrant twist. It’s quick enough for a weeknight but special enough to impress guests, and best of all, it’s packed with flavors that keep you coming back for more. Give it a try—you might just find your new favorite pasta!
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Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful linguine dish featuring a luscious sun-dried tomato and spinach cream sauce, accented with garlic and Parmesan cheese. Perfectly al dente pasta tossed in a rich, savory sauce that’s quick to prepare and ideal for a comforting weeknight dinner.
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 grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Add spinach: Stir in the fresh spinach and cook until wilted, about 1 to 2 minutes. If using frozen spinach, cook for 3 to 4 minutes until warmed through and excess moisture has evaporated.
- Make the sauce: Reduce the heat to low and pour in the heavy cream. Simmer gently for 2 to 3 minutes, stirring occasionally. Then incorporate the grated Parmesan cheese, stirring until melted and the sauce is smooth. Season with red pepper flakes, salt, and black pepper to taste.
- Combine pasta and sauce: Add the drained linguine to the skillet and toss everything together to coat the pasta evenly. Gradually add the reserved pasta water a little at a time to loosen the sauce to your preferred consistency.
- Serve: Garnish with fresh basil or parsley and extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- Using the oil from the sun-dried tomatoes jar adds extra depth of flavor to the sauce.
- Adjust the amount of red pepper flakes to customize the heat level or omit for a milder dish.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- The reserved pasta water helps achieve a silky sauce consistency and helps the sauce stick to the pasta.
- Fresh basil or parsley garnishes enhance the aroma and add freshness to the dish.
