Linguine With Spinach And Sun-Dried Tomato Cream Sauce - Chef Fun Kitchen

Linguine With Spinach And Sun-Dried Tomato Cream Sauce

Linguine with Spinach and preserved Tomato bechamel sauce takes simply half-hour to make! this easy Italian food may be a nice alternative for a nighttime dinner! linguini is munificently coated in an exceedingly comforting creamy sauce created with garlic and Parmesan cheese.

Linguine With Spinach And Sun-Dried Tomato Cream Sauce
Linguine With Spinach And Sun-Dried Tomato Cream Sauce

This delicious linguini has been impressed by the preserved tomato food I created a jiffy back.  This formula options the simplest home-brewed sauce you’ll ever try!  It’s choked with flavor and color!  The creamy linguini Alfredo sauce is formed with garlic, paprika, cream, and sliced Parmesan cheese.

This linguini formula makes an excellent meatless dinner.  If you crave some macromolecule, you'll be able to simply add grilled chicken or roasted shrimp to the dish. similar to during this straightforward chicken food or this shrimp food.

Linguine With Spinach And Sun-Dried Tomato Cream Sauce


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


  1. Cook linguine according to package instructions.  Drain.
  2. Heat 1 tablespoon of olive oil in a large skillet on medium heat.
  3. Add chopped sun-dried tomatoes and minced garlic.  Cook on medium heat for about 30 seconds, constantly stirring.
  4. Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt.  Bring to boil and reduce to simmer.
  5. Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for).  Stir for about 30 seconds or longer until the cheese melts.  If the sauce is too thin, gradually add more cheese.  Keep stirring around all of the skillet for a couple of minutes.
  6. Note: if the sauce gets too thick, add more half-and-half.
  7. Add spinach.  Keep stirring on medium heat until the spinach wilts, about 1 minute.
  8. Add cooked and drained linguine to the sauce.   Stir well.
  9. Taste the linguine and add more salt, if needed.  Top with finely chopped fresh basil leaves.

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