Linguini Alla Critzos
Elevate your pasta night with the luxurious and flavor-packed Linguini Alla Critzos! This creamy linguini recipe combines tender pasta with a rich parmesan cream sauce, crispy prosciutto, and the vibrant addition of sun-dried tomatoes and baby spinach. A hint of lemon zest ties the dish together with a burst of freshness, while a sprinkle of fresh basil adds an optional aromatic flair. Perfectly balanced and ready in just 35 minutes, this restaurant-worthy meal is an ideal choice for weeknight dinners or special occasions. Serve hot with crusty bread or a crisp salad, and watch this elegant dish become a household favorite. Keywords: creamy linguini recipe, linguini with parmesan sauce, prosciutto pasta, quick pasta recipe.
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Recipe Information
Ingredients
- 400 g linguini pasta
- 2 tbsp olive oil
- 100 g prosciutto
- 4 pieces garlic cloves
- 2 tbsp unsalted butter
- 250 ml heavy cream
- 100 g parmesan cheese, grated
- 50 g sun-dried tomatoes, chopped
- 100 g baby spinach leaves
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp fresh basil, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the linguini pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the prosciutto slices and cook until crispy, about 3-4 minutes. Remove the prosciutto and set it aside on a paper towel-lined plate.
Reduce the heat to medium-low and add another tablespoon of olive oil and the butter to the skillet. Stir in the minced garlic and cook for 1-2 minutes, until fragrant but not browned.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated parmesan cheese, salt, and black pepper, whisking until the cheese is melted and the sauce is smooth.
Add the chopped sun-dried tomatoes and baby spinach to the sauce, stirring until the spinach wilts, about 2-3 minutes.
Return the cooked linguini to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water, one tablespoon at a time, to loosen the sauce if needed.
Stir in the lemon zest and adjust seasoning with additional salt and black pepper, if desired.
Crumble the crispy prosciutto over the pasta and garnish with fresh basil before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 20.6 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1338 mg | 103% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2837 mg | 60% | |
*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.
