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 alimentary paste could be a nice alternative for a dark dinner! alimentary paste is liberally coated in an exceedingly comforting creamy sauce created with garlic and cheese cheese.

This delicious alimentary paste has been galvanized by the preserved tomato alimentary paste I created a short while back.  This direction options the most effective home-cured spaghetti sauce you’ll ever try!  It’s packed with flavor and color!  The creamy alimentary paste Alfredo sauce is created with garlic, paprika, cream, and chopped cheese cheese.

This alimentary paste direction makes a good meatless dinner.  If you crave some macromolecule, you'll simply add grilled chicken or grilled shrimp to the dish. a bit like during this straightforward chicken alimentary paste or this shrimp alimentary paste.

Creamy food. during this direction, alimentary paste is smothered in an exceedingly straightforward home-cured alfredo sauce created with cream, garlic, and cheese cheese. The silken sauce coats the alimentary paste to supply one among the foremost comforting and decadent alimentary paste dishes you’ll ever try! preserved tomatoes and spinach add such a lot flavor to the creamy deliciousness!

Only nine ingredients. straightforward directions area unit the best! This recipe uses basic ingredients that you just will simply supply any market.

Ingredients

• 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

Instructions

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.

Recipe From : Juliasalbum