Ingredients
Scale
- 8 oz linguine pasta
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add linguine and cook until al dente (8-10 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant (about 1 minute).
- Stir in fresh spinach and sun-dried tomatoes, cooking until the spinach wilts (2-3 minutes).
- Reduce heat slightly, pour in heavy cream, and let simmer until thickened (about 5 minutes).
- Add cooked linguine to the skillet, stirring in grated Parmesan cheese until evenly coated.
- Adjust seasoning with salt and pepper. Garnish with additional Parmesan if desired.
Notes
- For added protein, consider incorporating grilled chicken or shrimp.
- Swap sun-dried tomatoes for roasted red peppers for a different flavor twist.
- Store leftovers in an airtight container for up to three days; reheat gently on low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 542
- Sugar: 3g
- Sodium: 530mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 92mg