Linguine with Spinach and Sun-dried Tomatoes

linguine with spinach recipe

This is a fast, easy, healthy pasta recipe. Assemble these ingredients:

linguine, 1 lb. box
handful of sun-dried tomatoes
bag of pre-washed baby spinach
sliced mushrooms
vegetable oil, 3 tablespoons give or take
clove of garlic, diced fine or crushed
white wine
black pepper and crushed red pepper
shaved parmesan

While the pasta water is coming to a boil, remove the stems from the bagged spinach. Chop the sun-dried tomatoes (I like the dry kind with the smoky flavor, but any will do), get the garlic ready and shave the parmesan with a vegetable peeler.

Cook the linguine just to al dente; drain. Heat a large skillet to medium-high before adding the oil; this step is especially important if you’re using olive oil, which burns easily. When the oil gets all wavy, add some crushed red pepper to taste; adding it at this stage infuses the spice into the oil. Add mushrooms and sun-dried tomatoes, a half-cup of white wine, and the garlic; saute until the mushrooms are just a little done. Turn down the heat to medium or a little less, and dump the entire bag of spinach into the skillet; cover.

As soon as the spinach is limp, remove the lid and put the cooked linguine into the skillet, turn the heat back up to medium-high, and toss the pasta with the goodies quickly to coat the noodles with taste.

Serve with shaved parmesan and lots of freshly ground black pepper.

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About ovolactopesco

Artist, marketer, blogger, and sometimes cook.
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2 Responses to Linguine with Spinach and Sun-dried Tomatoes

  1. nenke says:

    Lovely recipe, thank you. I guess for a vegan version you could omit the parmesan or substitute for ground/crushed cashew nuts.
    I hope you won’t mind me sharing my recipe, a bit similar, however different flavour:
    Can’t wait to cook and try yours, with sun-dried tomatoes, really like them x

  2. Your recipe looks very tasty! Thanks for stopping by.

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