Pasta and noodles · 30 min
Creamy Sundried Tomato & Spinach Linguine Pasta
- 30 min
- 2–6 servings
- 492 kcal / serving
Creamy sundried tomato and spinach linguine coats tender pasta in a velvety sauce with wilted greens and sun-dried tomatoes. It comes together quickly for a satisfying weeknight dinner.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 clovesgarlic
- 6 ozlinguine pasta
- ½ ozParmesan cheese
- ¼ cupplain Greek yogurt
- 6sun-dried tomatoes, oil-packed
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- yellow onions
From the pantry: basil, dried, black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · salad spinner (optional) · stainless steel sauté pan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 clovesgarlic
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- ½ ozParmesan cheese
- ¼ cupplain Greek yogurt
Pantry & dry goods
- 6 ozlinguine pasta
- 1 (8 oz) cantomato sauce
Sauces, oils & condiments
- 6sun-dried tomatoes, oil-packed
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| linguine pasta | 6 oz | 12 oz | 18 oz |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| sun-dried tomatoes, oil-packed | 6 | 12 | 18 |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of water, salt it, and drop in the linguine; cook until just tender, about 8 to 10 minutes, then drain.
- Heat a stainless skillet over medium heat and add a thin layer of oil.
- Peel and dice the onion, peel and mince the garlic, and thinly slice the sun-dried tomatoes.
- Add onion, garlic, tomatoes, and a pinch of crushed red pepper to the pan; cook, stirring often, until the onion is softened, about 3 to 4 minutes.
- Rinse and dry the spinach.
- Stir in the tomato sauce, dried basil, salt, and pepper; let the sauce simmer a few minutes.
- Finely grate about 1/8 cup of Parmesan.
- Stir the yogurt into the sauce over medium-low heat until smooth and creamy.
- Add the spinach and fold it in until it wilts; remove from heat while the pasta finishes.
- Reserve about 1/2 cup of the pasta water, then drain the pasta.
- Add the pasta to the sauce along with half of the reserved water; toss to coat and loosen with more water if the sauce is too thick.
- Serve with the remaining Parmesan sprinkled on top.
Two tips
- Prep ahead: chop the onion and garlic and slice sun-dried tomatoes earlier in the day for quicker sauce assembly.
- Leftovers can be reheated gently with a splash of pasta water to loosen the sauce.
Nutrition per serving
- Calories
- 492 kcal
- Protein
- 20 g
- Carbs
- 78 g
- Fat
- 12 g
- Fiber
- 6 g
- Sodium
- 83 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.