Linguine with sage butter and baby spinach

Linguine with sage butter and baby spinach

27 ratings

Bettina, working mom


„A super fast vegetarian lunch variation with that special something extra.“

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
  • 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

Utensils

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

Enjoy with

Chenin Blanc, South Africa, 2012
This white wine lures you in with its fruity aromas of citrus and gooseberry. Its lively temperament is crisp to the taste and the pleasant acidity balances out the gentle sage flavor.

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.