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Sun Dried Tomato Dill Linguine

A quick and flavorful linguine dish featuring a creamy ricotta sauce infused with sun-dried tomatoes and dill, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 4 servings whole wheat linguine Use gluten-free pasta if needed.
  • 1/2 cup ricotta cheese Use part-skim ricotta for a lighter version.
  • 1 cup reserved pasta water Reserve this from boiling the pasta.
  • 2 cups fresh spinach Can use baby kale or arugula as alternatives.
  • 3 tablespoons Sun Dried Tomato Dill seasoning mix See FAQs for details on the seasoning.

Method
 

Cooking the Pasta
  1. Cook the whole wheat linguine according to package instructions and reserve 1 cup of the boiled pasta water.
Making the Sauce
  1. In a food processor, combine the Sun Dried Tomato Dill seasoning with the ricotta cheese and blend until smooth.
  2. If the mixture is too sticky, blend in a little heavy cream or milk until desired consistency is reached.
Combining and Serving
  1. Toss the cooked pasta with the ricotta mixture, adding spoonfuls of reserved pasta water until the sauce reaches your desired consistency.
  2. Serve hot on warm plates, topped with a crumbly cheese like Gorgonzola or a grating of Parmesan.

Notes

For best results, serve immediately to keep the sauce glossy. Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating to restore creaminess.