This is one of my favorite originals of all times. And it’s all 100% original!
2 servings linguine, fresh or dried
fresh spinach, chopped
2 tbsp. pine nuts
1 cup heavy cream
2 tbsp. butter
1 tbsp. parmesan cheese
1/4 cup jarred sun-dried tomatoes, in oils
To start, melt the butter into the cream in a pot over medium heat. Once the butter is melted, add the parmesan cheese and the sun-dried tomatoes. Using the tomatoes in their own oils thins the sauce out a bit and gives it some extra flavor, but if you’re trying to cut calories, you might as well drain them. That being said, if you’re trying to cut calories, maybe an alfredo sauce isn’t for you.
As the sauce simmers, fill a large pan with enough stock to cover your linguine. If you don’t have stock, using water with salt and a touch of oil will be fine. I like using stock, but water is cheaper because most people have it just running into their house from something called a faucet. Or, if you’re like me, it just comes up from your basement floor.
When the stock comes to a boil, add the linguine and cook per directions on the package. Mine took 2-3 minutes for al dente.
Add your pine nuts to a smaller pan over medium heat and toss occasionally to brown them.
With the pasta cooking and your nuts toasting (HA!), remove the sauce from the heat and place in blender. Let the sauce sit for a bit, because if it’s too hot and you blend it, it’s going to explode all over the place. Trust me on this one.
Use the liquify option to blend the sauce, then pour back into the pot and simmer over low heat. If you want to thin the sauce out, you can always pass it through a sieve.
Drain the pasta and place back in the pan over low heat. Toss the spinach with the linguine, and slowly add some sauce. Remove the pan from heat, and toss the pasta, sauce and spinach.
Divide the pasta over two dishes and top with the toasted pine nuts.