Spinach Parmesan Linguine Recipe
Spinach Parmesan Linguine Recipe photo by Taste of Home

Spinach Parmesan Linguine Recipe

Read Reviews
4.5 5 8
Publisher Photo
If you're looking for a taste change from plain buttered noodles, serve this pleasing pasta toss as a streamlined side dish. Frozen spinach and Parmesan cheese add lively flavor to linguine. —Mary Curran Sandwich, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1 package (16 ounces) linguine
  • 1 cup chicken broth
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1/3 cup milk
  • 2 tablespoons cream cheese
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese


  1. Cook linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered, for 5 minutes. Stir in spinach; cook for 2 minutes.
  2. Add the milk, cream cheese, salt and pepper; stir until cheese is melted. drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheeses; toss to coat. Yield: 10 servings.
Originally published as Spinach Parmesan Linguine in Quick Cooking March/April 2001, p29

Reviews for Spinach Parmesan Linguine

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 25, 2015

"This was one of the first recipes I made when I was self-teaching myself to cook. Easy- Delicious- Impressive! Definitely a dish you'll want to show off and easy enough for even the beginner cook!"

Reviewed Jul. 9, 2012


Reviewed Feb. 27, 2012

"I added extra spinach and mixed the cheeses in while heating. Very good."

Reviewed Sep. 12, 2011

"When I make this, I add chicken. I cut up about one pound of boneless skinless chicken into one inch pieces, saute them, and then mix it into the dish at the last step. My son and I love it."

Reviewed Mar. 5, 2009

"WOW! This was totally incredible! I accidentally melted the mozz and parm cheeses into the sauce, which made it a bit thick and a little harder to mix in with the pasta, but totally worth it! It was AMAZING!!!"

Loading Image