Sun Dried Tomato Linguine in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, but remove the pasta 2 minutes before the al dente time. Reserve 1 cup (240ml) of the starchy pasta water before draining.
2. While the pasta boils, heat the sun-dried tomato oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and sauté for another 2 minutes.
3. Pour in the heavy cream and bring to a gentle simmer. Lower the heat and whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and thickened.
4. Transfer the undercooked linguine directly into the skillet. Toss gently with tongs, adding the reserved pasta water 2 tablespoons at a time until the sauce reaches a glossy, velvety consistency.
5. Fold in the fresh baby spinach and stir for 30-60 seconds just until the leaves begin to wilt. Remove from heat immediately.
6. Stir in the fresh basil and lemon juice. Season with salt and black pepper to taste. Serve immediately.