Description
A quick and delicious creamy Tuscan linguine that transforms a simple bowl of pasta into a culinary delight, making it perfect for busy weeknights.
Ingredients
Scale
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Red pepper flakes for heat (optional)
Instructions
- Begin by cooking the linguine in a large pot of salted boiling water. Follow the package instructions, usually around 8-10 minutes, until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Once hot, add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Toss in the halved cherry tomatoes next. Cook for about 2-3 minutes until they start to soften.
- Add the baby spinach to the pan and stir gently until it wilts down.
- Lower the heat and pour in the heavy cream. Stir well to combine all ingredients.
- Once warmed, add the grated Parmesan cheese gradually, stirring until melted and creamy.
- Season with salt and pepper to taste. If you like spice, toss in some red pepper flakes.
- Gently fold in the cooked linguine, ensuring each strand is coated in the sauce.
- Serve immediately, topped with fresh basil leaves for additional flavor.
Notes
For a lighter version, substitute heavy cream with half-and-half or a dairy-free creamer. For gluten-free options, use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg