Serves 3
45 min
Sun Dried Tomato Dill Linguine
Recipe GLPR3e2e5bb5eb4610
A light and flavorful pasta dish featuring whole wheat linguine tossed with a creamy sun-dried tomato and dill ricotta sauce, finished with fresh spinach and crumbly cheese. This elegant yet simple dish is ready in under 45 minutes and serves 3.
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Ingredients
4 servings whole wheat linguine
1 cup reserved pasta water
½ cup ricotta cheese
3 tablespoons sun dried tomato dill seasoning mix
2 tablespoons heavy cream or milk
2 cups fresh spinach
Crumbly white cheese such as Gorgonzola for topping
Directions
Bring a large pot of salted water to a boil. Add the whole wheat linguine and cook according to package directions until al dente, about 9–12 minutes. Before draining, carefully reserve 1 cup of the pasta cooking water in a measuring cup. Drain the linguine and set aside.
While the pasta cooks, combine the ricotta cheese and sun dried tomato dill seasoning mix in a food processor. Pulse until well blended and smooth.
If the ricotta mixture seems too thick or sticky, add the heavy cream or milk 1 tablespoon at a time, pulsing until you reach a smooth, spreadable consistency.
Transfer the cooked linguine to a large bowl. Add the ricotta mixture and gently toss to coat all the pasta strands evenly.
Add the reserved pasta water gradually, stirring and tossing the pasta after each addition. Start with ¼ cup and continue adding in small amounts until the sauce reaches your desired consistency—it should be creamy and coat the pasta without clumping. Note: it is better to add slightly more water than you think necessary, as the sauce will thicken as it sits and cools.
Gently fold in the fresh spinach, tossing until it wilts slightly from the heat of the pasta, about 1–2 minutes.
Divide the linguine among serving bowls and top each portion with crumbly Gorgonzola or similar white cheese. Serve immediately.
