Let Me Tell You About My Go-To Cozy Dinner
Okay, so picture this: It’s a drizzly Wednesday, and I really can’t be talking myself into chopping fifty things. But I also want something that feels like a hug (without actually hugging a bowl of pasta, because that gets messy). Enter: Linguine with Spinach and Sun-Dried Tomato Cream Sauce. I still remember the first time I made this—it was a last-minute thing before a friend came over, and I was honestly just crossing my fingers that it wouldn’t be bland. Happily, it ended up so good my friend insisted on the recipe, even though my notes at the time just said “a splash of this, a dollop of that.” Isn’t that always the way?
Why You’ll Love This (Even on a Tuesday… Especially Then)
I make this when I’ve got leftover spinach threatening to wilt into oblivion, or when the weather’s been all over the place and I need comfort food (faster than you can binge-watch your favorite show). My family goes crazy for this because, I mean, it’s cream and pasta—who actually says no to that? The sun-dried tomatoes add that pop of tangy, briny flavor, so it never feels flat. Plus, if you’re like me and sometimes forget to defrost chicken or whatever, you’ll still get dinner on the table. Also: not gonna lie, the cream sauce can sometimes look a bit odd before it all comes together (don’t panic!), but trust the process—creamy magic happens at the end.
What You’ll Need (But Honestly, Improv is Welcome)
- 400g linguine (spaghetti works too—I’ve even used that fancy whole wheat stuff in a pinch and no one noticed)
- 2 tbsp olive oil (grandma swore by Bertolli, I just grab whatever’s not empty)
- 3-4 cloves garlic, minced (I love garlic, so sometimes sneak in an extra clove—don’t judge)
- 1/2 tsp chili flakes (optional, but they’re a game changer if you’re into a little heat)
- 120g sun-dried tomatoes, drained & sliced (oil-packed are best, but dry works if you soak them; or swap for roasted red peppers if you’re in, say, Hoboken and the shop’s out—happened to me once!)
- 200ml heavy cream (single cream or even half-and-half works—if you want it lighter, use some milk, but it won’t be as lush, I’m just saying)
- 2 generous handfuls baby spinach (or any leafy greens lurking in your fridge to avoid waste—kale is fine, but more chewy)
- 1/2 cup grated parmesan (freshly grated feels special, but, on rough days, a shake from that green canister is just fine)
- Salt and pepper to taste
- A squeeze of lemon (optional, but I think it brightens everything up)
What To Actually Do—A Realistic Play-by-Play
- Cook the linguine. Big pot, loads of salted water—about as salty as the North Sea (well, maybe less, but you get me). I usually check it at 8 minutes, but go by the package instructions. Stir once so it doesn’t stick like a glued-together school project.
- While that’s bubbling away, heat the olive oil in a nice big skillet (on medium). Toss in your garlic and chili flakes and cook for just a minute—don’t walk away, garlic burns if you so much as blink. This is the part where your kitchen starts smelling amazing.
- Add the sun-dried tomatoes and swirl them around for another minute or two. If they stick, add a splash more oil, or even a bit of the pasta water. Better too saucy than a burnt pan, right?
- Pour in the cream slowly, scraping up the tasty bits from the bottom. This is where I usually sneak a spoonful (okay, two) to check the seasoning—sometimes at this stage it looks a bit, erm, ‘rustic’ (read: weirdly pinkish), but that’s fine.
- Drop in the spinach. Don’t worry if it looks like loads—it wilts by magic, literally deflating like my motivation to do dishes.
- Once the spinach is soft and the sauce thickens slightly (add some pasta water if it looks too thick—one of those little mugfuls you remembered to save from the pasta, right?), turn off the heat.
- Drain the linguine, then tumble it into the sauce. Toss everything so it’s all cozy and coated; parmesan goes in now (or save some for the top—up to you). Squeeze of lemon if you like things zippy.
- Add salt, pepper, taste, adjust; the usual chaos. Serve hot, preferably straight from the pan to avoid one more dish. Or plate it if you’re being fancy.
Notes—From My Many, Many Attempts
- Actually, I find it works even better if the sun-dried tomatoes are cut really thin—more flavor in each bite.
- If you accidentally add too much cream (been there), just let it simmer longer or toss in extra spinach to soak it up.
- Pasta water is your bff—honestly, keep a mug (I’ve forgotten before, and it’s just not the same without).
- It tastes even better the next day, or at least I think so, but sometimes my family doesn’t leave me enough to test that theory properly.
Some Variations I’ve Tried (and One That Was a Flop)
- chicken—add some leftover roast at the end. Works like a charm.
- Mushrooms—fry with the garlic for an earthier twist. Makes it a bit more substantial.
- Vegan version—use coconut cream and skip the cheese (not quite as rich, but it still works fine).
- I once tried swapping in arugula for spinach… let’s just say, the peppery vibe was a bit much for my lot. Might be your thing, but wasn’t ours.
Gear You’ll (Probably) Need—But Don’t Panic
- One big pot for the pasta
- Large skillet or sauté pan (if you don’t have, use a deep saucepan—just stir gently so nothing flies out. Learned the hard way.)
- Colander for draining (or, if you’re like me and forget where it is, you can fish the pasta out with tongs—takes longer but works)
How I Store Leftovers (On the Rare Occasion There Are Any)
This keeps in an airtight thingy in the fridge for a day or two, though honestly, in my house it never lasts more than a day! Cream sauces do thicken, so just splash in a bit of milk or water as you reheat—microwave works, but stovetop is better if you can be bothered.
How to Serve (What I Actually Do)
I have a sneaky habit of topping mine with extra parmesan and a little black pepper mountain. If it’s a Friday, maybe a side salad or some store bread (warmed in the oven if I’m pretending to be fancy). Oddly, my cousin dips plain crackers in hers, which seems bonkers but hey, live and let live.
Little Pro Tips (Learned from Past Kitchen Goofs)
- I once tried rushing the sauce—don’t! Give the cream a few minutes to thicken or you’ll end up with a runny mess in the bottom of your bowl. Not ideal.
- Keep tasting and adjusting—some sun-dried tomatoes can be super salty, so start slow with added salt. I learned the hard way (yikes).
- If your spinach looks like it’s overtaking the pan, just keep stirring. It always shrinks down, but I panic every time. Old habits!
Real Questions I’ve Gotten—And My Two Cents
- Can I do this without cream?
- Sure! Try whole milk and a knob of butter. Or, honestly, Greek yogurt (off-heat so it doesn’t split). Or just go full olive oil—it’s different but still tasty.
- Is fresh spinach a must?
- Nope. You can totally use frozen, just thaw and squeeze well first. I mean, it’s not the exact same, but it’s close enough when you’re in a hurry (or the shop’s shut early—happens around here all the time).
- What if I hate sun-dried tomatoes?
- I get it! You can swap for jarred roasted red peppers, or go wild with sautéed olives. Or just skip altogether and use a bit more garlic and cheese. Rules are meant to be bent, right?
- Can I make this gluten free?
- Yep, just grab your favorite GF linguine—or even rice noodles in a pinch. But, word to the wise, they can break apart more easily. Don’t overcook them and you’ll be grand!
- What’s up with leftover pasta glue?
- Ha! I know what you mean. If the pasta sits too long, it’ll stick. I just splash a bit more water in and give it a stir—it usually comes loose. Or just embrace the extra texture, I say.
And honestly, if you read all this—cheers to you! Let me know if you try this, or if you end up starting a heated family debate over the “right” amount of parmesan. (We certainly have…)
Ingredients
- 12 oz (340 g) linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), sliced
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
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1Cook the linguine in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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3Stir in the sliced sun-dried tomatoes and cook for another 2 minutes.
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4Add the fresh spinach and sauté until wilted, about 2-3 minutes.
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5Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and season with salt and black pepper.
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6Add the drained linguine and toss to coat in the sauce, adding a splash of reserved pasta water if needed. Serve hot, garnished with extra Parmesan if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
520 caloriescal
Protein:
15 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
62 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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