Linguine with Smoked Haddock Tomatoes and Spinach
Indulge in the vibrant, coastal flavors of Linguine with Smoked Haddock, Tomatoes, and Spinach, a dish that perfectly marries fresh and creamy elements for a restaurant-quality meal at home. This quick and satisfying recipe features tender linguine swirled with flaked, smoky haddock, juicy cherry tomatoes, and nutrient-packed spinach, all enveloped in a luxuriously silky lemon-infused cream sauce. Ready in just 30 minutes, it’s ideal for busy weeknights yet elegant enough for entertaining. A sprinkling of Parmesan cheese adds the perfect finishing touch, while the squeeze of lemon juice brightens every bite. With perfectly balanced flavors and wholesome ingredients, this dish is a must-try for pasta lovers and seafood enthusiasts alike.
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Recipe Information
Ingredients
- 350 g Linguine
- 300 g Smoked haddock fillets (skinless and boneless)
- 2 tbsp Olive oil
- 2 Garlic cloves (minced)
- 250 g Cherry tomatoes (halved)
- 100 g Fresh spinach leaves
- 1 tsp Lemon zest
- 1 tbsp Lemon juice
- 100 ml Heavy cream
- 30 g Grated Parmesan (optional, for serving)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions (about 8-10 minutes). Drain, reserving 1/2 cup of pasta water, and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the smoked haddock fillets and cook for 2-3 minutes on each side, until they are opaque and flake easily with a fork. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and drop the heat to medium-low. Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
Add the halved cherry tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir the fresh spinach leaves into the skillet and cook for 2-3 minutes, allowing them to wilt.
Flake the smoked haddock into bite-sized pieces and return it to the skillet. Gently stir to combine with the vegetables.
Add the lemon zest, lemon juice, and heavy cream to the skillet. Stir well and allow the mixture to simmer gently for 2 minutes. Season with salt and black pepper to taste.
Toss the cooked linguine into the skillet, adding a splash of reserved pasta water if the sauce looks too thick. Mix well to coat the pasta evenly in the sauce.
Serve immediately, garnished with grated Parmesan if desired.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4988 mg | 217% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.2 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 561 mg | 43% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
