Spinach Parmesan Linguine Recipe

4.5 5 8
Spinach Parmesan Linguine Recipe
Spinach Parmesan Linguine Recipe photo by Taste of Home
Publisher Photo

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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 mozzarella cheese

Directions

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.
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

  • 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 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

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Reviews forSpinach Parmesan Linguine

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Beckiboo User ID: 5323712 228514
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!"

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Kari0301 User ID: 5467599 71739
Reviewed Jul. 9, 2012

"yuck!"

MY REVIEW
kayakbabe1 User ID: 1292154 71737
Reviewed Feb. 27, 2012

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

MY REVIEW
cincali User ID: 5767152 29834
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."

MY REVIEW
erinallport User ID: 3388823 35400
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!!!"

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