Spinach linguine with tomatoes and chopped almonds
Next up in our January series of making exciting, easy and budget-friendly dinners is my all-time favorite pasta dish.
The recipe calls for all fresh ingredients, and I'm just sure that's the secret to this really good dinner.
As with our baked ziti dinner, make the sauce ahead of time for an even quicker meal. Either way, just be sure to have the sauce ready to go right when the linguine is done cooking. Drain it and immediately toss noodles with the sauce (which is not heated on its own) so the heat can transfer as you toss. Enjoy.
Ingredients:
10-12 ounces linguine
1/2 (6-ounce) package fresh baby spinach
1/2 C. fresh basil
1/2 C. unsalted almonds, chopped
1 Tbsp. minced garlic
1/2 C. Parmesan cheese, shredded
1/4 C. chicken broth
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 1/2 C. cherry tomatoes, halved
Directions:
In a food processor, combine spinach and basil. Add about half the almonds and all of the garlic, cheese, broth, olive oil, and lemon juice. Blend until smooth. Meanwhile, prepare linguine according to package directions. Reserve a little of the cooking water; toss sauce with noodles and add water if too thick (sauce should thoroughly coat noodles). Top each individual serving with tomatoes and remaining chopped almonds.
0 Comments
Share your thoughts
Comments are the sole responsibility of the person posting them. You agree not to post comments that are off topic, defamatory, obscene, abusive, threatening or an invasion of privacy. Click here for our full user agreement.