Creamy Linguine Spinach in a Sun dried Tomato Cream Sauce

Ingredients 

• 8oz Linguine
• 1/2 cup Sun-dried tomatoes chopped
• 3 cloves garlic minced
• 1 cup half and half
• 1 cup fresh Parmesan cheese shredded
• 1/2 teaspoon Salt
• 1/2 teaspoon paprika
• 6oz spinach
• 5 basil leaves fresh and finely chopped

1. Cook Linguine according to package directions. Drain and set aside.
2. In a large skillet add 1 Tbsp Olive Oil over Medium heat. Add garlic and sun-dried tomatoes. Cook on medium heat for about 30 seconds or so constantly stirring.
3. Add 1 cup half and half, salt and paprika. Stir, bring to a boil then immediately reduce heat to a simmer.
4. Add 1/2 cup of the shredded Parmesan cheese. Stir for about 40 seconds (if sauce 8s too thin add the remaining cheese and stir until it thickens). Note: If sauce gets too thick add more half and half.
5. Add the spinach and stir for about a minute until spinach starts to wilt.
6. Add cooked Linguine and stir in well. Taste and add salt if needed.
7. Top with fresh chopped basil. Serve alongside your favorite protein if desired and…

Enjoy/Tastedis