Sun Dried Tomato Dill Linguine

Sun Dried Tomato Dill Linguine

Springtime dinners have been stumping me lately. I want to eat light and fresh, but then again, I want to eat something cozy and filling, because usually I’m a little cold and a lot starving.

And after dinner, I want to eat cookie dough ice cream. And I want to sip on a hot chocolate. And an Oreo brownie would be nice, too. But that’s a dilemma that goes beyond just springtime.

Desserts aside, I seem to have accidentally struck up the perfect balance with this easy, healthy pasta. It has all the elements of a filling meal – pasta and creamy sauce –  with all the freshness of springtime – herbs and greens.

Sun Dried Tomato Dill Linguine

And white, crumbly cheese, which is perfect all day, any day.

Sun Dried Tomato Dill Linguine

Sun Dried Tomato Dill Linguine
Serves: 3-4
  • 4 servings whole wheat linguine
  • ½ cup ricotta cheese
  • 1 cup reserved pasta water
  • 2 cups spinach
  • 3 tbs. of Sun Dried Tomato Dill seasoning mix from The Golden Fig
  1. Cook linguine. Reserve 1 cup of the boiled pasta water.
  2. In a food processor, mix seasoning with the ricotta cheese. Add a little heavy cream or milk if it is too sticky.
  3. Add ricotta mixture to cooked pasta. Add spoonfuls of water until the sauce becomes the right consistency for you. (I found that I didn’t add enough water and once it was plated, it started to dry out. You might want to add a little more than you think you need, especially if you’re using low fat ricotta). Top with white crumbly cheese like Gorgonzola!

I can’t get enough of this Sun Dried Tomato Dill seasoning! You can use it on anything! Sandwiches, dips, spreads, and apparently pasta sauces. The flavor is addicting, and it only has 6 ingredients: sun dried tomatoes, tomato powder, dill weed, onion flakes, garlic powder, and sea salt!

I should have invented that.

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