The Tomato Plate
"this has become a favorite in my house since its discovery!!!!! Linguini with sun-dried tomatoes, spinach and pine nuts in a creamy cheese sauce made with milk, asiago cheese, parmesean cheese, sharp cheddar cheese, and black pepper."
photo by ncmysteryshopper
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 lb whole wheat linguine
- 1.5 (10 ounce) jars sun-dried tomatoes (drained and chopped into large chunks or slivers)
- 2 cups finely chopped spinach
- 1 cup roasted pine nuts, chopped
- salt
- 2 teaspoons black pepper
- garlic powder
- sugar
- 1 cup whole milk
- 1⁄2 cup sharp cheddar cheese
- 3⁄4 cup asiago cheese
- 1⁄4 cup parmesan cheese
directions
- boil linguini until almost al-dente. strain and let sit.
- in large skillet, heat tomatoes on med-high heat in 1tsp. oil with plenty of garlic. salt to taste.
- Meanwhile, heat 1 cup whole milk in sauce pan until sides begin to bubble. Add the sharp cheese, stirring frequently to prevent separation. Gradually add asiago cheese to allow it to melt properly. Add parmesean cheese, and add the black pepper last. Cover and simmer on "low" or "warm" if you have that option until pasta is finished. [this will take 6-8] minutes.
- Lower head to Medium in skillet.
- Throw linguini on top of tomatoes, tossing through to dispurse tomatoes evenly. Cook, covered, for 3 minutes.
- Turn heat back up to med high.
- Add pine nuts, cover, & cook for 3 minutes, untouched.
- Add chopped spinach [it should be chopped very fine, it should almost be able to pass for basil or oregano] and toss pasta. Let cook for 2 minutes or until warmed through, and transfer to large bowl.
- Stir sauce before spooning in over linguini.
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Reviews
-
I had a bit of a problem with the cheese sauce; the first separated (heat to high) and the second was too thin - go figure. Once I added more cheese and some flour it came together nicely. I used frozen chopped spinach and dried sun-dried tomatoes. Everyone loved the "bits" in the bottom of their bowls the best. This was a very easy recipe and great use of the contest ingredients! Good Luck Chef! -
This was a pretty good dinner, but not too pleasent looking. The cheese did end up not melting properly even tho I did stir frequently..... so it ended up kinda clumping and not being real sauce like. This dish had great flavor, but just wasnt very pleasent on the eyes. -
This was a tasty recipe... I loved the combination of all the flavors--the pine nuts added great texture and flavor. We felt the tomatoes were a little overwhelming and may try it again with about 1/2 the amount. I also felt the directions were a little complicated, that the recipe would turn out the same with not quite as many steps. The sauce was a little thin to just pour on top, so I tossed it all together before serving. We enjoyed the pasta dish with chicken breasts and asparagus for Valentine's dinner. Thanks for the recipe... I'll be tweaking it to fit our tastes and making it again!!
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4 stars This was easy and delicious, a perfect dinner for a busy night. I used minced garlic instead of powder, and bow-tie pasta instead of linguine, but overall I think the recipe came out probably as it was intended. The only thing I might change next time is the method of melting the cheeses in the milk — I might start it as a roux first, then add milk, then add cheese, just to help keep it from separating. This pasta was mild enough to please my children, and the flavors were complex enough to please the adults too. Pour yourself a nice glass of wine with this, toss a green salad, and enjoy a fabulous dinner. -
The flavours in this are lovely and I had such high hopes for the easy cheesy sauce. But what a disaster I had despite following the recipe to the letter, it split then moulded itself into a very rubbery lump. I wish I had started with a roux base, then it would have been very good indeed.
Tweaks
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4 stars This was easy and delicious, a perfect dinner for a busy night. I used minced garlic instead of powder, and bow-tie pasta instead of linguine, but overall I think the recipe came out probably as it was intended. The only thing I might change next time is the method of melting the cheeses in the milk I might start it as a roux first, then add milk, then add cheese, just to help keep it from separating. This pasta was mild enough to please my children, and the flavors were complex enough to please the adults too. Pour yourself a nice glass of wine with this, toss a green salad, and enjoy a fabulous dinner.
