Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sun-Dried Tomato Cream Sauce with Spinach and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

  • Author: Chef
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A rich and flavorful sun-dried tomato cream sauce served over linguine, enhanced with garlic, spinach, and fresh basil for a delightful Italian-inspired meal ready in just 30 minutes.

Ingredients

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 & Herbs

  • 6 oz spinach
  • 5 fresh basil leaves, finely chopped

Instructions

  1. Cook the linguine. Boil the linguine according to package instructions until al dente, then drain and set aside.
  2. Heat olive oil. Place a large skillet over medium heat and add 1 tablespoon of olive oil, warming it evenly.
  3. Sauté sun-dried tomatoes and garlic. Add the chopped sun-dried tomatoes and minced garlic to the skillet. Cook for about 30 seconds while stirring constantly to release their flavors without burning.
  4. Add half-and-half and seasonings. Pour in 1 cup of half-and-half, sprinkle in paprika and 1/4 teaspoon salt. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Melt in Parmesan cheese. Gradually stir in 1/2 cup of shredded Parmesan cheese, continuing to stir for at least 30 seconds until melted. If the sauce is too thin, gradually add more cheese. Stir continuously for a couple of minutes to thicken the sauce.
  6. Adjust sauce consistency. If the sauce becomes too thick, add small amounts of half-and-half to reach your desired consistency.
  7. Add spinach. Stir in the 6 oz of spinach and cook on medium heat until the spinach wilts, about 1 minute.
  8. Combine pasta and sauce. Add the cooked linguine to the skillet with the sauce. Mix thoroughly to coat the pasta evenly.
  9. Season and garnish. Taste the linguine and add additional salt if needed. Finish by sprinkling the finely chopped fresh basil leaves on top before serving.

Notes

  • Use good quality sun-dried tomatoes packed in oil for enhanced flavor.
  • If you prefer a thinner sauce, adjust by adding more half-and-half gradually.
  • Freshly grated Parmesan cheese melts best for a smooth sauce.
  • For a richer flavor, you may substitute half-and-half with heavy cream.
  • The recipe can be made vegetarian by ensuring the Parmesan cheese is free from animal rennet.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saracooking.com/sun-dried-tomato-cream-sauce-with-spinach-and-parmesan-recipe/