If you’re searching for a comforting yet elegant pasta dish that bursts with fresh flavors, the Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is guaranteed to become your new favorite. This recipe combines tender linguine coated in a luscious, creamy sauce made from sun-dried tomatoes and fresh spinach, delivering a perfect balance of savory, tangy, and slightly sweet notes. The velvety texture of the cream sauce mingles beautifully with the vibrant greens and the subtle heat from red pepper flakes, making it a delightful meal that’s ready in just about 25 minutes. Whether you’re cooking for a cozy night in or impressing guests, this recipe always brings big smiles to the table.
Ingredients You’ll Need
What I love about this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is how simple the ingredients are, yet how each one plays a crucial role in bringing the dish to life. Every item you add enhances the texture, enriches the taste, or brightens the color, making each bite satisfying and memorable.
- 12 oz linguine: Classic pasta that holds the sauce well and has a lovely bite.
- 2 tbsp olive oil: Using the oil from the sun-dried tomato jar adds an incredible depth of flavor.
- 3 cloves garlic, minced: Provides an aromatic base that’s both savory and inviting.
- 1/2 cup sun-dried tomatoes, sliced: These add a tangy sweetness and chewy texture that’s truly addicting.
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained): Adds vibrant color and mild earthiness, plus loads of nutrients.
- 1 cup heavy cream: Creates the rich and creamy texture that coats the pasta perfectly.
- 1/2 cup grated Parmesan cheese: Adds saltiness and a real depth of umami to elevate every mouthful.
- 1/4 tsp red pepper flakes (optional): Give it a gentle kick that brightens the creaminess without overpowering.
- Salt and black pepper, to taste: Simple seasonings that bring the flavors together perfectly.
- Fresh basil or parsley, for garnish (optional): Adds a burst of green freshness and a pretty finishing touch.
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Pasta
First, bring a large pot of salted water to a rolling boil. Cooking the linguine al dente is key here because it will continue to absorb sauce as everything comes together. Set aside about 1/2 cup of the pasta water before draining; this starchy water will help get just the right consistency in the sauce later.
Step 2: Sauté Aromatics and Tomatoes
In a wide skillet, heat olive oil over medium heat. The trick is to use the oil packed with your sun-dried tomatoes for that extra burst of tomato flavor. Toss in the minced garlic and sliced sun-dried tomatoes and gently sauté for 1 to 2 minutes until the aroma fills your kitchen and the garlic becomes fragrant—but avoid browning it to keep the flavor mellow.
Step 3: Add the Spinach
Now, add the fresh spinach to the skillet and stir it through the tomatoes and garlic. Watch it wilt beautifully in just a couple of minutes, softening enough to blend right into the sauce without losing its bright green color. If using frozen spinach, give it a few minutes longer after draining, so it heats through nicely.
Step 4: Create the Cream Sauce
Turn the heat to low and gently pour in the heavy cream. Let it simmer softly for 2 to 3 minutes while you stir occasionally, allowing it to thicken slightly. Then, stir in the grated Parmesan cheese, which will melt into a silky, smooth sauce. Finish by seasoning with red pepper flakes, salt, and black pepper—adjust these to suit your preference for a perfectly balanced flavor.
Step 5: Combine Pasta and Sauce
Return the cooked linguine to the skillet and gently toss to coat every strand with that dreamy sun-dried tomato and spinach cream sauce. If the sauce feels too thick, add a splash of the reserved pasta water, little by little, until you achieve a luscious, clingy consistency that hugs the pasta just right.
Step 6: Serve with a Fresh Touch
Dish up the pasta hot from the pan and sprinkle with fresh basil or parsley along with extra Parmesan cheese if you like. This final touch adds a fresh, herbaceous note and makes the presentation pop—your guests or family will be instantly tempted to dive right in!
How to Serve Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Adding fresh herbs like basil or parsley as a garnish complements the richness of the sauce with a refreshing burst of flavor. You can also add a few extra shavings of Parmesan cheese or a pinch more red pepper flakes for those who enjoy a bit more spice. A drizzle of good quality olive oil just before serving can also lift the dish to a whole new level of lusciousness.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette to balance the creaminess. Garlic bread or a warm crusty baguette is also fantastic for sopping up every last bit of that incredible sauce. For a heartier meal, grilled chicken or roasted vegetables make perfect companions.
Creative Ways to Present
If you’re making this for guests, try twirling the linguine neatly with a fork and spoon into individual nests right on each plate. You can also serve it family-style in a large beautiful bowl topped with garnishes for a more casual, shareable vibe. Another fun idea is to add a sprinkle of toasted pine nuts or crushed red pepper flakes at the table for everyone to customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, but be sure to store it properly to maintain freshness.
Freezing
This dish is best enjoyed fresh, but if you want to freeze it, place cooled portions in freezer-safe containers and consume within 1 month. Keep in mind that the texture of the spinach and cream sauce may change slightly upon thawing, so it’s a great option if you want to prep meals ahead of a busy week.
Reheating
To reheat, gently warm the pasta over low heat on the stove, adding a splash of cream or milk and a bit of water to loosen the sauce if needed. Alternatively, microwaving in short intervals with stirring in between works well to keep the sauce silky and the pasta tender without drying out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and drain the frozen spinach thoroughly before adding it to the pan to avoid excess liquid in your sauce. The flavor will still be delicious and the texture smooth.
Is there a substitute for heavy cream?
You can substitute with half-and-half or a mixture of milk and cream cheese for a lighter sauce, though it won’t be quite as rich or thick. For a dairy-free option, coconut milk works, but expect a slightly different flavor profile.
How spicy is this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe?
The red pepper flakes add just a gentle warmth that enhances the dish without overwhelming it. You can adjust the amount or omit them entirely if you prefer no heat.
Can I prepare any parts of this dish ahead of time?
You can slice the sun-dried tomatoes and mince garlic ahead, and even have your spinach washed and ready. Cooking the pasta and sauce fresh is best to keep the flavors vibrant and the texture perfect.
What wine pairs well with this pasta dish?
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc cuts through the creaminess nicely and complements the tomato notes. For a red, a light-bodied Chianti works beautifully without overpowering the delicate flavors.
Final Thoughts
Cooking this Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe is like creating a little celebration of flavors in your own kitchen. It’s approachable, quick, and deeply satisfying, with fresh ingredients that come together beautifully. I hope you enjoy making it as much as I enjoy sharing it—grab your favorite pasta pot and give this recipe a try soon. Delicious dinners don’t have to be complicated, and this one is proof!
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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
This Linguine with Spinach and Sun-Dried Tomato Cream Sauce is a quick and delicious pasta dish perfect for weeknight dinners. Featuring tender linguine tossed in a creamy, flavorful sauce made with sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese, this recipe balances rich and fresh flavors in just 25 minutes. The optional red pepper flakes add a gentle kick, while fresh herbs make a beautiful garnish.
Ingredients
Pasta
- 12 oz linguine
Sauce and Toppings
- 2 tbsp olive oil (use 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
- Fresh basil or parsley, for garnish (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 the pasta cooking water, then drain the pasta and set aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced sun-dried tomatoes. Sauté for 1 to 2 minutes until the mixture is fragrant.
- Add spinach: Stir in the fresh spinach and cook until wilted, about 1 to 2 minutes for fresh spinach or 3 to 4 minutes if using frozen spinach that has been thawed and drained.
- Make the sauce: Reduce the heat to low and pour in the heavy cream. Let it simmer gently for 2 to 3 minutes while stirring occasionally. Then stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with red pepper flakes (if using), salt, and black pepper to taste.
- Combine pasta and sauce: Add the drained linguine to the skillet with the sauce. Toss everything together thoroughly, gradually adding the reserved pasta water a little at a time until the sauce reaches the desired consistency and coats the pasta well.
- Serve: Garnish with fresh basil or parsley and extra Parmesan cheese if desired. Serve the pasta immediately for best flavor and texture.
Notes
- Use the oil from the sun-dried tomato jar to enhance the flavor of the dish.
- If you prefer a thinner sauce, add more reserved pasta water gradually until you reach the right consistency.
- For a vegan version, substitute heavy cream with coconut cream and Parmesan with a plant-based cheese alternative.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Fresh herbs like basil or parsley add a vibrant finishing touch but are optional.
