This comforting Italian-inspired dish combines the earthy sweetness of sauted spinach and mushrooms with the sharp, salty punch of Parmesan cheese. The sauce is built on a base of butter, olive oil, and white wine, creating a rich, aromatic coating for the pasta. Onions and garlic provide a fragrant foundation, while fresh or dried basil adds a touch of herbal brightness. Its a satisfying vegetarian main that feels special enough for a date night but is simple enough for a busy weeknight. The texture is lush and velvety, clinging perfectly to the linguine strands. Serve it family-style for a warm, communal meal that disappears quickly from the plate.
Linguine With Spinach Sauce
Description
This comforting Italian-inspired dish combines the earthy sweetness of sauted spinach and mushrooms with the sharp, salty punch of Parmesan cheese. The sauce is built on a base of butter, olive oil, and white wine, creating a rich, aromatic coating for the pasta. Onions and garlic provide a fragrant foundation, while fresh or dried basil adds a touch of herbal brightness. Its a satisfying vegetarian main that feels special enough for a date night but is simple enough for a busy weeknight. The texture is lush and velvety, clinging perfectly to the linguine strands. Serve it family-style for a warm, communal meal that disappears quickly from the plate.Ingredients
Directions
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Melt butter with olive oil in a large skillet over medium heat.
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Add thinly sliced onions and cook until softened and translucent, about 5 minutes.
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Stir in crushed garlic and cook for 1 minute until fragrant.
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Pour in white wine and scrape up any browned bits from the bottom of the pan.
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Add frozen chopped spinach and sliced mushrooms to the skillet.
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Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
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Uncover, stir to break up the spinach, and simmer for another 5 minutes.
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Meanwhile, cook linguine in a large pot of salted boiling water according to package directions; drain well.
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Stir the spinach sauce, add basil and salt, and simmer for 5 more minutes until spinach is fully thawed and heated through.
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Remove skillet from heat and stir in grated Parmesan cheese until melted and smooth.
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Toss hot drained linguine with the spinach sauce until evenly coated.
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Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 514.7kcal
- % Daily Value *
- Total Fat 36.9g57%
- Saturated Fat 13.1g66%
- Cholesterol 43.0mg15%
- Sodium 151.2mg7%
- Total Carbohydrate 40.0g14%
- Dietary Fiber 3.6g15%
- Sugars 4.4g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer sauce, you can add a splash of heavy cream or half-and-half along with the Parmesan.
Fresh spinach can be used instead of frozen; use about 10-12 ounces of fresh spinach, wilted down.
If the sauce seems too thick, add a few tablespoons of pasta water to loosen it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water to restore creaminess.
For a vegan version, omit the butter and Parmesan, using olive oil for cooking and nutritional yeast for flavor.
