LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

Linguine with Spinach and preserved Tomato bechamel sauce takes simply half-hour to make! This easy Italian alimentary paste may be a nice alternative for a dark dinner! Pasta is liberally coated during a comforting creamy sauce created with garlic and Parmesan cheese.

This delicious pasta has been impressed by the preserved tomato alimentary paste I created a short while back. This direction options the most effective homemade  sauce you’ll ever try! It’s jam-packed with flavor and color!  The creamy pasta Alfredo sauce is created with garlic, paprika, cream, and chopped Parmesan cheese.

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

In this direction, pasta is smothered during a easy homemade  alfredo sauce created with cream, garlic, and Parmesan cheese. The satiny sauce coats the pasta to provide one in every of the foremost comforting and decadent alimentary paste dishes you’ll ever try! Preserved tomatoes and spinach add such a lot flavor to the creamy deliciousness!

This pasta direction makes an excellent meatless dinner. If you crave some supermolecule, you'll be able to simply add grilled chicken or deep-fried shrimp to the dish. Rather like during this easy chicken alimentary paste or this shrimp alimentary paste.

INGREDIENTS :

• 8 oz linguine
• 3 cloves garlic , minced
• 1 cup half-and-half
• 1/4 teaspoon salt
• 1 cup Parmesan cheese , shredded
• 1/3 cup sun-dried tomatoes , chopped
• 1/4 teaspoon paprika
• 6 oz spinach
• 5 basil leaves fresh, finely chopped

INSTRUCTIONS :

1. Cook linguine according to package instructions.  Drain.
2. Heat 1 tablespoon of olive oil in a large skillet on medium heat.
3. Add chopped sun-dried tomatoes and minced garlic.  Cook on medium heat for about 30 seconds, constantly stirring.
4. Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt.  Bring to boil and reduce to simmer.
5. 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.
6. Note: if the sauce gets too thick, add more half-and-half.
7. Add spinach.  Keep stirring on medium heat until the spinach wilts, about 1 minute.
8. Add cooked and drained linguine to the sauce.   Stir well.
9. Taste the linguine and add more salt, if needed.  Top with finely chopped fresh basil leaves.

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