Linguine with Garlic Sauce Recipe
Linguine with Garlic Sauce Recipe photo by Taste of Home

Linguine with Garlic Sauce Recipe

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4.5 11 15
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On a chilly evening, this creamy pasta toss is sure to please. It’s rich and flavorful with smoky bacon, fresh spinach and toasted pine nuts.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 12 ounces uncooked linguine
  • 1/2 pound sliced bacon, diced
  • 5 cups fresh baby spinach
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1-1/4 cups 2% milk
  • 1 package (8 ounces) cream cheese, cubed
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1/2 cup pine nuts, toasted

Nutritional Facts

1-1/2 cup: 547 calories, 32g fat (15g saturated fat), 69mg cholesterol, 595mg sodium, 49g carbohydrate (6g sugars, 3g fiber), 20g protein


  1. Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
  2. In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.
Originally published as Linguine with Garlic Sauce in Simple & Delicious September/October 2006, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Dec. 11, 2015

"We added Parmesan cheese to this and it made the meal!!!"

Reviewed Nov. 1, 2014

"This was good with a really rich sauce. The pine nuts added something different and I served with grated Parmesan which added a lot to the flavor. Garlic bread and salad makes a complete meal."

Reviewed Oct. 13, 2013

"We used almonds instead of pine nuts because we're poor and it was still way good"

Reviewed Apr. 24, 2013

"LOVED IT! total keeper :)"

Reviewed Oct. 17, 2011

"This is a definite keeper! Will be making this quite often."

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