Spinach Parmesan Linguine

READY IN: 45mins
Recipe by SueVM

This recipe comes from "Taste of Home" cooking magazine. It makes a tasty lunch or a light supper dish.

Top Review by MarlaM

We all liked this. I was a little concerned when I added the spinach to the chicken broth and it soaked up all of the liquid. It seemed like it might be a little dry, so I added a spash of white wine. Once I added the spinach mixture to the pasta, DD commented that it didn't look "moist" enough. It really doesn't make a sauce, like we are use to having, but it still had a great flavor. DD actually went back for seconds! Thanks for posting!

Ingredients Nutrition

Directions

  1. Cook linguine according to the packet directions.
  2. In a saucepan over medium-heat bring the chicken broth to a boil, add onion and garlic. Reduce heat and cook uncovered for 5 minutes. Stir in spinach and cook for a further 2 minutes.
  3. Add milk, cream cheese, salt and pepper and stir until cheese is melted.
  4. Drain the linguine and place in a serving bowl. Add the sauce and toss to coat.
  5. Sprinkle with parmesan and mozzarella cheeses; toss to coat.

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