Alfredo Linguine warms me from the inside out, on a days when the chill of fall and early winter make their appearance. Toss some fresh cherry tomatoes and baby spinach in the mix, creamy heaven on a plate! This recipe is soooo simple and one of the best alfredo linguine sauce's I have eaten!
Start by dipping 1 cup cherry tomatoes sliced in half and dipped in sugar.
Clean and dry a bunch of 1 cup baby spinach.
Saute the tomatoes, spinach and 2 teaspoons minced garlic in a tablespoon of olive oil. Boil water for linguine and place noodles in boiling water until tender. Drain and rinse linguine. Set tomato and spinach mix to the side.
In sauce pan combine over medium heat:
1/2 cup butter
1 1/2 cup heavy cream
1 cup shredded Parmesan cheese
4 ounces cream cheese
Stir over medium heat until cheese is melted and blended together. Sauce will thicken. Add the tomato/spinach mixture to Alfredo sauce. Stir in linguine. Serves 3-4.
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