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Sun Dried Tomato Dill Linguine

This sun dried tomato dill linguine features a creamy herb-tomato sauce that coats pasta without heaviness, offering a balance of flavor and texture for a satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 4 servings whole wheat linguine Main base for the dish.
  • 1/2 cup ricotta cheese Adds creaminess to the sauce.
  • 1 cup reserved pasta water To adjust sauce consistency.
  • 2 cups spinach For freshness and color.
Flavor Ingredients
  • 3 tablespoons Sun Dried Tomato Dill seasoning mix Core flavor driver.
Toppings
  • to taste white crumbly cheese like Gorgonzola For topping to enhance flavor.

Method
 

Cooking the Pasta
  1. Cook the whole wheat linguine according to package instructions.
  2. Reserve 1 cup of the boiled pasta water.
Making the Sauce
  1. In a food processor, mix the Sun Dried Tomato Dill seasoning with the ricotta cheese.
  2. If the mixture is too sticky, add a little heavy cream or milk.
  3. Add the ricotta mixture to the cooked pasta.
  4. Gradually add spoonfuls of reserved pasta water until the sauce reaches your desired consistency.
Serving
  1. Top the linguine with white crumbly cheese like Gorgonzola before serving.

Notes

Prepare and measure everything before mixing to control texture. Use gentle folding when handling to protect structure. Leftovers can be stored in airtight containers for up to 2 days.