Linguine with sage butter and baby spinach

Linguine with sage butter and baby spinach

Based on 65 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
linguine
50 g
baby spinach
12
cherry tomatoes
10
sage leaves
20 g
butter
50 g
pine nuts
100 ml
vegetable stock
1 tsp
chili oil
salt
pepper
MetricImperial

Utensils

large saucepan, colander, cutting board, knife, large frying pan, cooking spoon

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How-To Videos

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal730
Fat28 g
Protein23 g
Carb97 g
  • Step 1/5

    Cook linguine, according to the package instructions, in salted boiling water for approx. 8 - 9 min. until al dente. Drain and set aside.
    • 250 g linguine
    • salt
    • large saucepan
    • colander

    Cook linguine, according to the package instructions, in salted boiling water for approx. 8 - 9 min. until al dente. Drain and set aside.

  • Step 2/5

    Wash and dry baby spinach, halve cherry tomatoes, and cut sage leaves into fine strips.
    • 50 g baby spinach
    • 12 cherry tomatoes
    • 10 sage leaves
    • cutting board
    • knife

    Wash and dry baby spinach, halve cherry tomatoes, and cut sage leaves into fine strips.

  • Step 3/5

    Melt butter in a large frying pan. Add sage, cherry tomatoes, pine nuts, and chili oil and fry. Season lightly with salt and pepper.
    • 20 g butter
    • 50 g pine nuts
    • 1 tsp chili oil
    • salt
    • pepper
    • large frying pan
    • cooking spoon

    Melt butter in a large frying pan. Add sage, cherry tomatoes, pine nuts, and chili oil and fry. Season lightly with salt and pepper.

  • Step 4/5

    Add linguine to the pan. Pour in vegetable stock and bring to a boil.
    • 100 ml vegetable stock

    Add linguine to the pan. Pour in vegetable stock and bring to a boil.

  • Step 5/5

    Toss the spinach with the pasta until it is slightly wilted. Season with salt and pepper. Add more chili oil if desired.
    • 50 g baby spinach
    • salt
    • pepper

    Toss the spinach with the pasta until it is slightly wilted. Season with salt and pepper. Add more chili oil if desired.

  • Enjoy your meal!

    Linguine with sage butter and baby spinach

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