LINGUINE WITH SPINACH AND SUN DRIED TOMATO CREAM SAUCE
Linguine with spinach and preserved Tomato white sauce takes solely half-hour to make!
This simple Italian food could be a nice selection for a week's dinner! pasta liberally coated creamy sauce that's well created with garlic and Parmesan cheese.
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| LINGUINE WITH SPINACH AND SUN DRIED TOMATO CREAM SAUCE |
This delicious pasta has been impressed by the sun dried tomato food I created your time past. This direction options the simplest home-baked food sauces you may ever try! It's filled with flavor and color! The cream pasta Alfredo sauce is created with garlic, paprika, cream, and grated Parmesan cheese.
This pasta direction makes a good meatless dinner. If you crave some macromolecule, you'll simply add grilled chicken or shrimp au gratin to the plate. similar to during this easy chicken food or shrimp paste.
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:
- Cook linguine according to package instructions. Drain.
- Heat 1 tablespoon of olive oil in a large skillet on medium heat.
- Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
- Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
- 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.
- Note: if the sauce gets too thick, add more half-and-half.
- Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
- Add cooked and drained linguine to the sauce. Stir well.
- Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.
