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Linguine with spinach and sun-dried tomato cream sauce

 

  • 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 ¼ teaspoon of salt.  Bring to boil and reduce to simmer.
  • Add ½ 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.

Notes

What is half-and-half? To substitute for 1 cup of half-and-half, do this: combine ½ cup of whole milk with ½ cup of heavy cream.

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