Creamy Sun-Dried Tomato and Spinach Linguine

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve immediately in warm bowls, garnished with fresh basil ribbons and a sprinkle of black pepper. A side of roasted asparagus or a fresh arugula …

Cuisine: Italian Type: Dinner Time: 25 min Servings: 4 Calories: 574 per serving
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Nutrition Information

Each serving contains approximately 574 calories and 24.0g of protein. Macronutrients include 89.0g carbohydrates and 14.0g fats per serving.

Per Serving

Calories
574
Protein
24.0g
Carbohydrates
89.0g
Fats
14.0g

Total

Calories
2296
Protein
95.0g
Carbohydrates
356.0g
Fats
56.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 12.0 oz Whole Wheat Linguine
    uncooked (healthy whole grain alternative)
  • 15.0 oz Cannellini Beans
    1 can, rinsed and drained (adds fiber and protein)
  • 5.0 oz Baby Spinach
    fresh, pre-washed
  • 0.5 cup Sun-Dried Tomatoes
    oil-packed, well drained and finely chopped
  • 0.75 cup Plain Greek Yogurt
    non-fat or low-fat, room temperature (healthy cream substitute)
  • 1.0 whole Yellow Onion
    small, finely diced
  • 3.0 clove Garlic
    minced
  • 0.5 cup Low-Sodium Vegetable Broth
    warm
  • 2.0 tbsp Extra Virgin Olive Oil
    divided use
  • 1.0 whole Lemon
    zested and juiced (approx 1 tbsp juice)
  • 0.25 cup Parmesan Cheese
    grated, for garnish
  • 0.5 cup Fresh Basil
    leaves only, thinly sliced
  • 0.5 tsp Kosher Salt
    to taste
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Remove 0.75 cup Greek yogurt (170g) from the refrigerator to reach room temperature (critical for preventing curdling).
  2. Fill a large stockpot with 4-5 quarts (4-5l) of water, cover, and place on high heat to bring to a boil.
  3. Rinse and drain 15 oz cannellini beans (425g) in a colander.
  4. Finely dice 1 yellow onion (150g) and mince 3 garlic cloves.
  5. Drain and finely chop 0.5 cup oil-packed sun-dried tomatoes (85g).
  6. Zest the lemon, then juice to obtain approx 1 tbsp liquid (15ml). Measure 0.5 cup vegetable broth (120ml).
  7. Thinly slice 0.5 cup fresh basil leaves (15g) and set aside for garnish.
  8. Place a large skillet or sauté pan on the stove, ready for use.

2. Boil Pasta

  1. Once water is boiling, add 1 tbsp salt (15g) to the pot.
  2. Add 12 oz whole wheat linguine (340g) and stir immediately to prevent sticking.
  3. Cook pasta for 9-10 minutes until al dente (firm to the bite).
  4. Carefully reserve 1 cup pasta cooking water (240ml) in a heat-proof measuring cup.
  5. Drain the pasta in a colander and set aside.

3. Prepare Vegetable Base

  1. While pasta cooks, heat 2 tbsp olive oil (30ml) in the large skillet over medium heat.
  2. Add the diced onion (150g) and a pinch of salt. Sauté until translucent.
  3. Add minced garlic, chopped sun-dried tomatoes (85g), and rinsed beans (425g). Cook stirring frequently.
  4. Add 5 oz baby spinach (142g) and 0.5 cup vegetable broth (120ml). Cover loosely and cook until spinach wilts.

4. Temper Sauce and Combine

  1. In a medium bowl, whisk the room temperature yogurt (170g) with the lemon juice (15ml) and zest.
  2. Gradually whisk 0.25 cup (60ml) of the hot reserved pasta water into the yogurt mixture to temper it (prevents curdling).
  3. Remove skillet from heat. Stir the tempered yogurt mixture into the vegetables.
  4. Add the cooked linguine to the skillet and toss with tongs to coat evenly. Add more reserved pasta water if needed for consistency.

Plating

  1. Using long-handled tongs or a carving fork, twirl a portion of the linguine against a ladle or spoon to create a tight, neat nest.
  2. Place the pasta tower gently in the center of a warmed bowl, sliding it off the fork to maintain vertical height rather than letting it spread flat.
  3. Spoon a generous amount of the cannellini beans, sun-dried tomatoes, and spinach from the pan over the top of the pasta so the colorful ingredients are visible and not hidden at the bottom.
  4. Scatter the thinly sliced fresh basil ribbons and grated Parmesan cheese over the top, allowing them to fall naturally for a rustic look.
  5. Finish with a final grating of fresh lemon zest and cracked black pepper, then wipe the rim of the bowl with a clean cloth for a sharp, professional finish.

Family Beverage

Sparkling water infused with cucumber slices and fresh mint leaves

Alcohol Beverage

Chilled Sauvignon Blanc or a crisp Pinot Grigio

Serving Suggestions

Serve immediately in warm bowls, garnished with fresh basil ribbons and a sprinkle of black pepper. A side of roasted asparagus or a fresh arugula salad with lemon vinaigrette complements the creamy texture perfectly.

Notes

To ensure a smooth sauce, allow the pasta water to cool slightly before mixing with the yogurt base to prevent curdling. Adding white beans or grilled chicken breast can increase the protein content significantly. Fresh herbs are best added right before serving to maintain their bright flavor.

Storage

Allow the pasta to cool completely to room temperature within two hours of cooking to ensure food safety. Transfer the leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm gently in a pan over low heat with a splash of water or vegetable broth to loosen the yogurt sauce and restore its creamy texture.

Freezing

This dish is best enjoyed fresh, as the Greek yogurt sauce may separate or become grainy upon thawing. If freezing is absolutely necessary, place in a freezer-safe, airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat very gently over low heat, stirring constantly to help re-emulsify the sauce.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, milk, dairy, sulfites, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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