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Linguine with Spinach and Sun-Dried Tomato Cream Sauce – A Quick 25-Minute Creamy Pasta Delight
I still remember the first time I made this linguine with spinach and sun-dried tomato cream sauce — it was a rainy Tuesday in my tiny NYC apartment, and I needed something that felt special but didn’t require a trip to three different stores. This creamy sun-dried tomato linguine was born from that very moment: a quick 25-minute meal that tastes like it simmered for hours. Growing up in Morocco, my mother taught me that the best sauces start with patience and good tomatoes — sun-dried ones, in this case, bring a sweet intensity that transforms a simple linguine with cream sauce into something extraordinary.
The beauty of this spinach pasta recipe lies in its contrasts. The silky half-and-half cream sauce coats each strand of linguine like velvet, while the sun-dried tomatoes add little bursts of chewy, tangy sweetness. Fresh spinach wilts right into the sauce, bringing a whisper of earthiness and a pop of green that makes the dish as gorgeous as it is delicious. A whisper of paprika — a spice I fell in love with during my Paris culinary training — adds a subtle warmth that ties everything together without stealing the show.
What sets my version of this creamy sun-dried tomato linguine apart is the technique: using half-and-half instead of heavy cream gives you a lighter sauce that still feels indulgent, and finishing the pasta directly in the skillet lets the starch from the linguine help bind the sauce perfectly. No gluey texture, no separated cream — just a smooth, velvety finish every time. I’ll show you exactly how to avoid the most common cream sauce pitfalls, including the dreaded curdle. From my NYC kitchen to yours, this is the sun-dried tomato cream sauce pasta you’ll turn to again and again.
Why This Linguine with Spinach and Sun-Dried Tomato Cream Sauce Recipe Is the Best
The Flavor Secret. Most cream sauce pasta recipes rely on heavy cream and call it a day. I take a different route — one inspired by my Moroccan mother’s love of concentrated tomato flavor and my French training in building silky emulsions. The sun-dried tomatoes here are the backbone: they rehydrate slightly as they sauté with garlic, releasing an intense umami sweetness that regular tomatoes just can’t match. A pinch of paprika — my little nod to North African spice markets — adds a gentle warmth that keeps you coming back for another forkful. This isn’t just creamy pasta; it’s a bowl of thoughtfully layered flavors.
Perfected Texture. I’ve tested this linguine with cream sauce more times than I can count, and the key is in the finishing technique. By cooking the sauce briefly and then tossing the hot pasta directly into the skillet, the starch from the linguine naturally thickens the sauce to a luxurious consistency — no slurry, no extra cream needed. The spinach wilts from the residual heat, keeping its bright color and tender texture. It’s a chef’s trick I picked up in Paris, and it makes all the difference between a sauce that clings and a sauce that slides off.
Foolproof & Fast. This spinach pasta recipe comes together in under 30 minutes with a single skillet and one pot. It’s the kind of meal that saves a busy Tuesday — or impresses a last-minute guest. The ingredient list is short, the steps are straightforward, and the result is consistently creamy, savory, and satisfying. Whether you’re a seasoned cook or just starting out, this recipe works. I’ve made it for weeknight dinners, date nights, and even a small dinner party — and it’s never let me down.
Linguine with Spinach and Sun-Dried Tomato Cream Sauce Ingredients
I love how accessible this ingredient list is — everything can be found at any local grocery store here in New York, from the Union Square Greenmarket to a quick stop at Fairway. The quality of your sun-dried tomatoes and Parmesan really shines here, so choose wisely. My mother always said, “The simpler the dish, the more important each ingredient,” and she was right. Let’s talk about what you’ll need.
Ingredients List
- 8 oz linguine
- ⅓ cup sun-dried tomatoes, chopped (oil-packed, drained or dry — see FAQ for which to choose)
- 3 cloves garlic, minced
- 1 cup half-and-half
- 1 cup Parmesan cheese, shredded
- ¼ teaspoon paprika
- 2 cups fresh spinach, packed
- Salt and black pepper, to taste
- Optional: extra Parmesan for serving, red pepper flakes for heat
Ingredient Spotlight
Sun-dried tomatoes are the heart of this sun-dried tomato cream sauce pasta. Oil-packed ones are softer and more flavorful right out of the jar — just drain and chop. Dry-packed ones need a quick soak in warm water for 10 minutes before using. Both work beautifully; oil-packed give a slightly richer result. I usually buy oil-packed from the deli section of my local market for convenience and deep flavor.
Half-and-half is my secret weapon for a lighter yet still luxurious cream sauce. It has about half the fat of heavy cream, which means the sauce feels silky without being overly heavy. If you only have heavy cream, you can use it — just add a splash of milk to thin it slightly. For a dairy-free version, full-fat oat milk with a tablespoon of cashew butter works surprisingly well.
Parmesan cheese should be freshly shredded from a block — pre-shredded bagged Parmesan contains anti-caking agents that can make your sauce grainy. I buy a small wedge of Parmigiano-Reggiano from the cheese counter and shred it right before cooking. The nutty, salty richness it adds is irreplaceable in this linguine with cream sauce.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Half-and-half | Heavy cream + splash of milk | Richer, thicker sauce; reduce cooking time by 1 minute |
| Parmesan cheese | Pecorino Romano or Grana Padano | Saltier, sharper flavor; reduce added salt |
| Sun-dried tomatoes (oil-packed) | Dry-packed sun-dried tomatoes, rehydrated | Less rich, slightly chewier texture; add 1 tsp olive oil to sauce |
| Fresh spinach | Frozen spinach, thawed and squeezed dry | More concentrated spinach flavor; add in step 4 with sauce |
How to Make Linguine with Spinach and Sun-Dried Tomato Cream Sauce — Step-by-Step
Trust me when I say this is one of the most forgiving and rewarding pasta dishes you can make. Follow these steps, and you’ll have a restaurant-quality creamy sun-dried tomato linguine on the table in under half an hour.
Step 1: Cook the Linguine
Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente — usually about 8 to 10 minutes. Before draining, reserve about ½ cup of the starchy pasta water. Drain the linguine well, but don’t rinse it. That starch is your secret weapon for a silky sauce.
💡 Sara’s Pro Tip: Reserve more pasta water than you think you’ll need. If your sauce thickens too much when you toss the pasta, a splash of that starchy water will loosen it right back to a velvety consistency without making it watery.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, add the chopped sun-dried tomatoes and minced garlic. Sauté for 1 to 2 minutes until the garlic is fragrant and the tomatoes have softened slightly. If you’re using oil-packed tomatoes, the residual oil in the pan is usually enough — if using dry-packed, add a teaspoon of olive oil first.
⚠️ Common Mistake to Avoid: Don’t let the garlic burn. Burnt garlic turns bitter and will ruin the entire sauce. Keep the heat at medium and stir constantly once the garlic goes in. The moment it smells fragrant — about 60 seconds — move to the next step.
Step 3: Build the Cream Sauce
Reduce the heat to low and pour in the half-and-half. Add the shredded Parmesan cheese and paprika, then stir continuously. The key here is gentle, patient stirring — let the cheese melt slowly into the cream. Cook for 3 to 5 minutes, until the sauce has thickened slightly and is smooth. It should coat the back of a spoon without being gloppy.
💡 Sara’s Pro Tip: Always add Parmesan off the heat or on very low heat. High heat makes the cheese proteins seize up and turn grainy. If you see tiny lumps forming, whisk in a tablespoon of the reserved pasta water and lower the heat immediately.
Step 4: Combine Pasta and Spinach
Add the drained linguine and the fresh spinach directly to the skillet with the sauce. Toss everything together with tongs for about 1 to 2 minutes. The residual heat from the pasta and sauce will gently wilt the spinach, and the starch from the linguine will help the sauce cling evenly to every strand.
⚠️ Common Mistake to Avoid: Adding all the spinach at once can create a clump. Add it by handfuls, tossing as you go. This way it wilts evenly and incorporates smoothly into the sauce instead of forming a soggy mass on top of the pasta.
Step 5: Serve with Flair
Plate the pasta immediately while it’s hot and glossy. Use tongs to twirl each portion into a neat nest in the center of the bowl. Top with a generous shower of extra shredded Parmesan, a crack of black pepper, and a pinch of red pepper flakes if you like a little heat. Serve right away — this linguine with spinach and sun-dried tomato cream sauce waits for no one.
💡 Sara’s Pro Tip: For the most beautiful presentation, warm your serving bowls in a low oven (200°F) for 5 minutes before plating. The hot bowls keep the sauce silky and the pasta perfectly coated from the first bite to the last.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Cook linguine in salted boiling water | 8–10 min | Al dente — tender but firm to the bite |
| 2 | Sauté sun-dried tomatoes and garlic | 1–2 min | Garlic is fragrant, tomatoes softened |
| 3 | Stir in half-and-half, Parmesan, paprika | 3–5 min | Sauce coats spoon, no lumps |
| 4 | Toss in linguine and spinach | 1–2 min | Spinach wilted, pasta evenly coated |
| 5 | Plate and garnish | 1 min | Glossy sauce, bright green spinach specks |
Serving & Presentation
This creamy sun-dried tomato linguine is a showstopper on its own, but the right accompaniments take it over the top. I love serving it with a simple arugula salad tossed with lemon vinaigrette — the peppery greens and bright acidity cut through the richness of the sauce beautifully. A slice of crusty sourdough or garlic bread on the side is non-negotiable in my house; it’s perfect for sopping up every last drop of that luscious sauce.
When I plate this spinach pasta recipe at home, I twirl each portion into a tall nest using tongs, then sprinkle with extra Parmesan and a few toasted pine nuts for crunch. A light dusting of paprika on the plate adds a beautiful color contrast. My Parisian chef instructor would always say, “We eat first with our eyes,” and a little attention to presentation makes this weeknight meal feel like a special occasion.
For a Moroccan-inspired touch, I sometimes sprinkle a pinch of za’atar or sumac over the finished dish — my mother’s influence shining through. It adds a subtle tangy, herbal note that complements the sun-dried tomatoes and cream. If you’re serving guests, pair this linguine with cream sauce with a crisp Sauvignon Blanc or a light Pinot Grigio — the wine’s acidity balances the richness perfectly.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad with lemon vinaigrette, roasted asparagus, garlic bread | Acidity and crunch balance the creamy richness |
| Sauce / Dip | Extra Parmesan cream sauce on the side, chili oil | Adds richness or heat as desired |
| Beverage | Sauvignon Blanc, Pinot Grigio, sparkling water with lemon | Crisp acidity cuts through the creamy sauce |
| Garnish | Toasted pine nuts, red pepper flakes, fresh basil, sumac | Adds texture, color, and a flavor pop |
Make-Ahead, Storage & Reheating
This sun-dried tomato cream sauce pasta is best enjoyed fresh, but I know life gets busy. When I’m meal-prepping for my NYC workweek, I cook the pasta and sauce separately and combine them just before serving. The sauce keeps beautifully in the fridge for up to three days, and the pasta stays firm if stored with a tiny splash of olive oil to prevent sticking. Here’s exactly how I do it.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 3 days | Reheat in a skillet over medium-low with a splash of milk or pasta water; stir gently |
| Freezer | Freezer-safe zip bag or container | Up to 2 months | Thaw in fridge overnight; reheat in skillet with 2 tbsp half-and-half or milk |
| Make-Ahead | Store sauce and pasta separately | Sauce: 3 days; pasta: 1 day | Reheat sauce gently, then toss with freshly boiled pasta for best texture |
The most important thing I’ve learned from reheating this linguine with spinach and sun-dried tomato cream sauce is to never microwave the whole plate — it heats unevenly and can make the sauce separate. Instead, reheat it in a skillet over medium-low heat, adding a splash of milk or pasta water to bring the sauce back to its silky glory. Stir gently to redistribute the spinach and tomatoes, and you’ll be amazed at how close it tastes to freshly made.
If you’re planning to freeze this creamy sun-dried tomato linguine, I recommend making the sauce alone and freezing it in portions. Cook fresh pasta when you’re ready to serve. The sauce thaws beautifully and tastes just as vibrant. This is my go-to strategy for busy weeks when I know I’ll crave something comforting but don’t have time to start from scratch.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Protein-Packed Version | Add grilled chicken or sautéed shrimp | Weeknight dinner that satisfies heartier appetites | Easy — just cook protein separately and toss in |
| Gluten-Free & Dairy-Free Version | Use gluten-free linguine and oat milk + cashew butter | Dietary restrictions without sacrificing creaminess | Medium — sauce texture varies by milk alternative |
| Spicy Moroccan Twist | Add harissa paste and preserved lemon | Bold, North African flavor lovers | Easy — stir in harissa with the cream |
Protein-Packed Version
When I want this sun-dried tomato cream sauce pasta to double as a post-workout meal or a more substantial dinner, I add protein. Grilled chicken breast sliced thin on top is my go-to — it’s classic and lets the sauce shine. For something faster, I sauté large shrimp in a little olive oil and garlic for 2 minutes per side and toss them in with the pasta. The sweetness of the shrimp plays beautifully against the tangy sun-dried tomatoes. If you have leftover rotisserie chicken, shred it and stir it in during the last step; it takes zero extra effort and makes the dish feel completely different.
Gluten-Free & Dairy-Free Version
I’ve tested this linguine with cream sauce with several gluten-free pasta brands, and I’ve found that brown rice or chickpea linguine work best — they hold their texture well and don’t turn mushy when tossed with the sauce. For the dairy-free cream sauce, I use full-fat oat milk blended with 1 tablespoon of cashew butter (for richness) and an extra tablespoon of nutritional yeast to mimic the Parmesan’s savory depth. The sauce will be slightly thinner, so cook it for an extra minute or two to let it reduce. It’s not a perfect replica, but it’s delicious in its own right and completely satisfying. My Paris training taught me that a great sauce is about technique, not just ingredients, and this version proves that principle every time.
Spicy Moroccan Twist
This variation is pure nostalgia for me — it tastes like Friday nights in my mother’s kitchen in Marrakesh. Stir 1 to 2 teaspoons of harissa paste into the cream sauce along with the half-and-half. Add a pinch of finely chopped preserved lemon rind for that signature bright, briny note. The harissa brings a gentle, complex heat that builds slowly, while the preserved lemon cuts through the richness in the most beautiful way. Top with fresh cilantro instead of parsley and a sprinkle of toasted sesame seeds. This version turns a simple spinach pasta recipe into something entirely new — and it’s always the first to disappear at my dinner parties.
Can I use frozen spinach instead of fresh in linguine with sun-dried tomato cream sauce?
Yes, you can absolutely use frozen spinach in this linguine with spinach and sun-dried tomato cream sauce — I do it myself when fresh spinach isn’t looking great at the market. Thaw the frozen spinach completely in a colander, then press it firmly with the back of a spoon to squeeze out as much water as possible. Frozen spinach holds a lot of moisture, which can thin out your cream sauce if you don’t remove it. Add the squeezed spinach in step 4 along with the cooked linguine, and toss gently to distribute. Keep in mind that frozen spinach has a more concentrated, slightly earthier flavor than fresh, so you may want to add an extra pinch of salt or a squeeze of lemon to brighten the dish. If you’re meal-prepping this cream sauce pasta, frozen spinach is actually a great time-saver since it’s already chopped and ready to go.
How do you prevent the cream sauce from curdling when adding it to the pasta?
The number one cause of a curdled cream sauce is heat shock — that happens when you add cold cream to a screaming-hot pan or pour hot sauce over cold pasta. For this sun-dried tomato cream sauce pasta, I always keep the heat on low when adding the half-and-half and let it come up to temperature slowly. You also want to make sure your Parmesan is at room temperature before you stir it in; cold cheese can seize up and create lumps. Another common culprit is adding acid too aggressively. The sun-dried tomatoes have some acidity, so if you’re also adding lemon juice or wine, add them before the cream and let them cook down a bit. If you do see the sauce starting to separate or look grainy, immediately take the pan off the heat and whisk in a tablespoon of cold half-and-half or a splash of the reserved pasta water — that usually brings it back. I learned this trick during my pastry training in Paris, and it works like a charm for this creamy sun-dried tomato linguine.
What can I substitute for heavy cream in a sun-dried tomato cream sauce?
If you don’t have heavy cream, this linguine with cream sauce actually uses half-and-half as the primary base, which is already a lighter option. But if you need a substitute beyond that, there are several great options depending on what’s in your fridge. For a similar richness, you can use equal parts whole milk and melted cream cheese, whisked together until smooth before adding to the pan. Canned coconut milk (full-fat, not the light version) works beautifully for a dairy-free twist — just be aware it adds a subtle coconut flavor that pairs surprisingly well with sun-dried tomatoes. Another option is evaporated milk, which has a concentrated creaminess that mimics heavy cream; use the same amount as half-and-half in this recipe. For my readers who follow a dairy-free diet, I recommend full-fat oat milk blended with a tablespoon of cashew butter — it creates a silky texture that’s remarkably close to dairy cream. Whatever substitute you choose, add it over low heat and stir constantly to prevent separation, just as you would with the half-and-half in this creamy sun-dried tomato linguine recipe.
Should I use oil-packed or dry sun-dried tomatoes for this recipe?
Great question — this comes up all the time when I make this sun-dried tomato cream sauce pasta at cooking demos. Both work beautifully, and your choice really depends on convenience and preference. Oil-packed sun-dried tomatoes are my personal go-to for this recipe because they’re plumper, softer, and ready to use straight from the jar — just drain them well and chop. The oil they’re packed in is usually herb-infused and adds a subtle extra layer of flavor, though I recommend draining most of it off so your sauce doesn’t become greasy. Dry-packed sun-dried tomatoes are more concentrated in flavor and have a chewier texture. If you use these, soak them in warm water for 10 to 15 minutes before chopping to soften them up; otherwise they can be too tough in the final dish. Dry-packed tomatoes also tend to absorb more of the cream sauce as they rehydrate during cooking, which can slightly thicken the sauce. Either way, both types deliver that signature sweet-tangy intensity that makes this creamy sun-dried tomato linguine so addictive.
Can I make this linguine with sun-dried tomato cream sauce ahead of time?
Absolutely — I do this all the time for busy weeknights. The best make-ahead approach for this linguine with spinach and sun-dried tomato cream sauce is to cook the pasta al dente, toss it with a little olive oil to prevent sticking, and make the sauce separately. Store both in separate airtight containers in the refrigerator for up to three days. When you’re ready to serve, reheat the sauce gently in a skillet over medium-low heat, adding a splash of milk or reserved pasta water to loosen it. Meanwhile, drop the pasta into boiling water for just 30 to 60 seconds to warm it through, then drain and add to the sauce with the spinach. Toss until the spinach wilts and the sauce coats the pasta evenly. If you combine the pasta and sauce before storing, the pasta will absorb too much liquid and become mushy upon reheating. This method keeps the texture perfect and the flavors bright. I also freeze the sauce alone for up to two months — thaw overnight in the fridge and reheat gently for an almost-instant creamy sun-dried tomato linguine anytime.
What protein goes well with creamy sun-dried tomato linguine?
This creamy sun-dried tomato linguine pairs beautifully with a range of proteins, making it easy to customize depending on what you have on hand. Grilled or pan-seared chicken breast is the most popular choice — its mild flavor lets the sun-dried tomato cream sauce shine while adding heft to the meal. I like to season the chicken with salt, pepper, and a pinch of paprika before cooking to echo the spice in the sauce. Shrimp is another fantastic option; sauté them in a little olive oil and garlic for two minutes per side, then nestle them right into the pasta. The natural sweetness of shrimp complements the tangy tomatoes and rich cream beautifully. For a quicker option, leftover rotisserie chicken or even crispy bacon crumbles work wonderfully. If you’re a vegetarian, seared halloumi cheese or crispy chickpeas (tossed in olive oil and smoked paprika and roasted at 400°F for 20 minutes) add protein and texture without overshadowing this spinach pasta recipe. I’ve also served it alongside Italian sausage — spicy or sweet — and the combination is absolutely stellar.
How do I thicken the sun-dried tomato cream sauce if it’s too thin?
If your sauce for this creamy sun-dried tomato linguine is thinner than you’d like, don’t worry — it’s an easy fix with a few chef-tested methods. The simplest approach is to let the sauce simmer on low heat for an additional two to three minutes, stirring frequently. The natural evaporation will concentrate the cream and thicken it. If you need a quicker fix, whisk together one teaspoon of cornstarch with two tablespoons of cold water to make a slurry, then drizzle it into the simmering sauce while stirring constantly — it will thicken almost immediately. Another method I use often is to add an extra two tablespoons of shredded Parmesan cheese; the cheese not only thickens the sauce but also boosts its savory flavor. If you’ve already added the pasta and the sauce seems loose, toss in a handful of fresh spinach and cook for an extra minute — the spinach releases some moisture at first, but then the starch from the pasta helps bind everything together. Remember that this linguine with cream sauce will continue to thicken slightly as it sits, so aim for a consistency that’s just slightly thinner than your ideal — it’ll be perfect by the time you serve it.
Can I use a different pasta shape for this recipe?
Yes, you can absolutely switch up the pasta shape in this linguine with spinach and sun-dried tomato cream sauce, and I’ve tested several options in my NYC kitchen. Fettuccine is the closest substitute — its flat, wide ribbons catch the cream sauce beautifully, much like linguine does. Pappardelle is another excellent choice; its broader surface area holds even more sauce per strand, making each bite extra luxurious. If you prefer short pasta, penne or rigatoni work wonderfully — the sauce collects inside the tubes and ridges, giving you little pockets of creaminess in every bite. For a gluten-free option, I recommend brown rice fusilli or chickpea rotini, which hold their texture well and have enough nooks and crannies to trap the sauce. Avoid very delicate shapes like angel hair or capellini, which can become overwhelmed by the rich sauce and turn mushy. Whatever shape you choose, cook it to al dente and reserve some pasta water before draining — that starchy water is liquid gold for adjusting the sauce consistency in this creamy sun-dried tomato linguine recipe.
Is this spinach pasta recipe gluten-free friendly?
This spinach pasta recipe can easily be made gluten-free with just one swap — using gluten-free linguine in place of regular wheat linguine. I’ve tested this with several brands, and I recommend brown rice linguine or a blend of rice and quinoa pasta for the best texture that closely mimics traditional pasta. Chickpea linguine is another excellent option; it has a slightly nutty flavor that complements the sun-dried tomatoes and cream sauce beautifully. The key is to cook the gluten-free pasta according to package directions and test it a minute before the suggested time — gluten-free pasta can go from perfectly al dente to mushy very quickly. Reserve about a cup of the pasta cooking water before draining, as gluten-free pasta tends to release more starch and that water is invaluable for adjusting the sauce consistency. The sauce itself is naturally gluten-free, made with half-and-half, Parmesan cheese, and paprika. Just be sure to check that your sun-dried tomatoes and any additional ingredients are certified gluten-free if you’re serving someone with celiac disease. With this simple swap, your creamy sun-dried tomato linguine is completely gluten-free and absolutely delicious.
What wine pairs best with creamy sun-dried tomato linguine?
When I serve this creamy sun-dried tomato linguine at dinner parties in my NYC apartment, I always reach for a wine that can stand up to the richness of the cream sauce while complementing the bright acidity of the sun-dried tomatoes. My top recommendation is a crisp Sauvignon Blanc — its citrusy acidity cuts through the creaminess beautifully and echoes the tangy notes in the tomatoes. A Pinot Grigio from Italy is another fantastic choice; it’s light, refreshing, and won’t overpower the dish. If you prefer red wine, go with a light-bodied Pinot Noir or a Barbera — both have enough acidity to balance the sauce but aren’t so tannic that they clash with the cream. Avoid heavily oaked wines like Chardonnay that’s been aged in new oak, as the vanilla and butter notes can compete with the delicate cream sauce. For a non-alcoholic option, sparkling water with a squeeze of lemon or a sprig of fresh basil is my go-to. I learned the art of wine pairing during my culinary training in Paris, and the golden rule is this: if the sauce has tomatoes or cream, choose a wine with good acidity — it’s a pairing that never fails with this sun-dried tomato cream sauce pasta.
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Share Your Version!
Now it’s your turn to bring this linguine with spinach and sun-dried tomato cream sauce to life in your own kitchen. I’d love to hear how it turns out — drop a star rating and a comment below to let me know what you think. Did you add a twist? Try a different pasta shape? Or maybe you made the Spicy Moroccan Variation and fell in love with the harissa heat? Share a photo on Instagram or Pinterest and tag me @cheerychop — I love nothing more than seeing your beautiful bowls of creamy sun-dried tomato linguine.
If there’s one thing I hope you take away from this recipe, it’s that a truly great sun-dried tomato cream sauce pasta doesn’t require hours of simmering or a long list of hard-to-find ingredients. It just needs a little love, a few quality components, and a technique that lets each flavor shine. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Linguine with Spinach and Sun-Dried Tomato Cream Sauce
A creamy, savory pasta dish featuring linguine, spinach, and sun-dried tomatoes in a rich Parmesan cream sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: Italian
Ingredients
- 8 oz linguine
- ⅓ cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 cup half-and-half
- 1 cup Parmesan cheese, shredded
- ¼ teaspoon paprika
Instructions
- Cook linguine according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, sauté sun-dried tomatoes and garlic for 1-2 minutes until fragrant.
- Reduce heat to low and stir in half-and-half, Parmesan cheese, and paprika. Cook, stirring constantly, until sauce thickens slightly, about 3-5 minutes.
- Add cooked linguine and fresh spinach to the skillet. Toss until spinach wilts and pasta is well coated.
- Serve immediately, topped with additional Parmesan if desired.
Nutrition
- Calories: 450
- Sugar: 5 g
- Fat: 20 g
- Carbohydrates: 50 g
- Protein: 18 g
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