Linguine with sage butter and baby spinach

Linguine with sage butter and baby spinach

Based on 39 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
730
Protein
23g
Fat
28g
Carb
97g

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 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 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 butter
  • 50 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 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.