Name: Creamy Sundried Tomato & Spinach Linguine Pasta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 6 cloves garlic; 510 g linguine pasta; 42 g Parmesan cheese; ¾ cup plain Greek yogurt; 18 sun-dried tomatoes, oil-packed; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; basil, dried; black pepper; crushed red pepper; extra virgin olive oil; salt

Creamy Sundried Tomato & Spinach Linguine PastaCreamy Sundried Tomato & Spinach Linguine Pasta — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

6 cloves garlic

510 g linguine pasta

42 g Parmesan cheese

¾ cup plain Greek yogurt

18 sun-dried tomatoes, oil-packed

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

basil, dried

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Heat a sauté pan over medium heat.

Peel and small dice onion. Peel and mince garlic. Thinly slice sun-dried tomatoes.

Coat bottom of pan with oil. Add onion, garlic, tomatoes, and crushed red pepper. Stirring frequently, cook until onion is softened, 3-4 minutes.

Wash and dry spinach.

Add tomato sauce, basil, salt, and pepper to pan. Stir to combine and simmer for 3-4 minutes.

Finely grate ⅓ cup of Parmesan.

Add yogurt to pan, reduce heat to medium-low, and stir to combine.

Add spinach and fold in until wilted. Remove pan from heat until pasta is ready.

Drain pasta in a colander, reserving about 1 ½ cup of the pasta water.

Add pasta and ½ of the water to sauce; toss to coat. If sauce is too thick, add more pasta water to thin it out.

Place pasta in a bowl or on a plate and garnish with grated Parmesan.

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