1-First, bring a large pot of salted water to a boil and cook the linguine until it’s al dente, which takes about 8-10 minutes don’t forget to reserve 1/4 cup of that pasta water for later. It adds a silky touch to the sauce. While the pasta boils, heat a bit of olive oil in a pan over medium heat to get things going smoothly.

2-Next, add the minced garlic and sauté it for about a minute until it smells amazing, being careful not to let it burn. Then, toss in the diced sun-dried tomatoes and let them cook for 2-3 minutes to release their tangy goodness. Stir in the chopped fresh baby spinach and cook until it wilts, which only takes a couple of minutes.

3-Pour in the heavy cream and stir everything together, letting it simmer for around 5 minutes to thicken up nicely. If the sauce seems too thick, add that reserved pasta water to loosen it.

4-Finally, mix in the cooked linguine, tossing it well with the sauce, and season with salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a bit of heat. For more ideas on creamy pasta dishes, our creamy ham and pea pasta offers another easy variation.