Poppin’ Primavera Linguine with Sun-Dried Tomatoes, Artichokes & Spinach - That Slaps!
Light, Juicy, and Ready in 30 Minutes 😋
Some dinners show up unexpectedly and steal the whole evening. This veggie linguine was one of those plates. It came out juicy, flavorful, light, refreshing, and still filling, the kind of meal that makes you twirl your fork a little slower just so it lasts longer.
And no! I didn’t measure the seasoning. People who really cook know the vibes. Season to your liking or watch the video to see how much ended up on the veggies.
This is completely vegan (unless you sprinkle Parmesan on top, then it’s a little cheesy heaven). Perfect for a weeknight dinner that feels fancy without the fuss, and it’s sure to leave you wanting more.
Let’s get into it.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 to 4
Vegan: Yes (without Parmesan)
Ingredients
8 to 10 oz linguine noodles
Olive oil
1 jar spaghetti sauce
Sun-dried tomatoes, chopped
1 whole red bell pepper, sliced
1 whole yellow bell pepper, sliced
1/2 green bell pepper, sliced
1/2 fresh tomato, chopped
1 jar artichoke hearts, drained and chopped
1 bag fresh spinach
Parmesan cheese (optional)
Salt, pepper, garlic powder, Italian seasoning, crushed red pepper
(Season to your liking… we don’t measure around here.)
Instructions
1. Cook the pasta
Bring salted water to a boil. Add linguine and cook until al dente, about 9 to 11 minutes. Drain and set aside.
2. Sauté the vegetables
Heat a drizzle of olive oil in a large pan over medium heat. Add sliced bell peppers and sauté until softened. Add the chopped tomato, sun-dried tomatoes, and artichoke hearts. Cook a few minutes until everything blends together.
3. Add the spinach (at the very last minute)
Toss in the spinach and let it wilt down.
4. Season generously
Salt, pepper, garlic powder, Italian herbs, crushed red pepper… whatever your spirit tells you. No measuring spoons needed.
5. Add the sauce
Pour in the spaghetti sauce and let it simmer for about 5 minutes so the flavors marry.
6. Combine pasta and sauce
Add the cooked linguine to the pan and toss until every strand is coated and juicy.
7. Finish with Parmesan
Optional if you want to keep it vegan.
Final Notes
This dish is light but satisfying, loaded with color, rich flavor from the sun-dried tomatoes, juicy artichokes, and soft sautéed veggies. It’s a quick win on any day that tastes like you put in way more effort than you did.
Thanks for stopping by!
