Best Creamy Linguine Spinach Recipes

Spinach Linguine with Creamy Walnut Sauce image

Yield serves 4 to 6

Number Of Ingredients 7

Coarse salt and freshly ground pepper
1 pound spinach linguine
1 cup heavy cream
1 garlic clove
2 cups walnuts (7 ounces), toasted (see page 365)
1/4 cup finely grated parmesan cheese, plus more for sprinkling
1/2 cup firmly packed coarsely chopped fresh flat-leaf parsley

Steps:

Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with 1/4 cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
To serve, divide among shallow bowls and sprinkle with additional cheese.

Creamy Linguine & Spinach image

Provided by sweetunique

Time 20m

Yield Serves 2

Number Of Ingredients 7

200g fresh spinach leaves
200g gorgonzola, chopped
A little creme fraiche or natural yoghurt
A handful of parmesan or pecorino
1 tbsp chopped parsley
2 tbsp lemon juice
Olive oil

Steps:

While the linguine is cooking, gently cook the spinach in a little olive oil until wilted.
Add the gorgonzola and crÃƒÂ¨me fraiche or yogurt, lemon juice and herbs. Stir gently until the cheese is beginning to melt.
Add the drained pasta and stir well, adding a good grind of black pepper. Serve with the parmesan or pecorino.
Ive used grated mozzarella instead of gorgonzola & it was just as tasty.