Creamy Spinach Tomato Linguine Recipes

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

Steps:

• 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.

CREAMY SPINACH & TOMATO LINGUINE

Steps:

• Cook pasta according to package directions, omitting salt & oil. Drain pasta in a colander over bowl, leaving 1 c. cooking liquid in pan. Return to stove on medium heat.
• In a small bowl, mix together cream cheese, pesto, lemon juice, lemon rind, salt, and pepper. Add pasta and cream cheese mixture to pan; cook 1 minute, stirring constantly.
• Stir in spinach; cook two minutes until spinach wilts.
• Add tomatoes. Remove pan from heat. Sprinkle evenly with cheese. Serve immediately.

SPINACH TOMATO LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

CREAMY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
• While waiting for the pasta to cook, dice the onion and mince the garlic.
• Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
• Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
• Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
• Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
• Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
• Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
• Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
• Taste and adjust the salt and pepper as needed. Serve warm.