Trader Joe's Spinach and Chive Linguine Recipe

This Trader Joe’s Spinach and Chive Linguine is an easy and quick recipe, which is made with fresh basil and Pecorino Romano cheese. It’s the perfect weeknight dinner, ready in about 20 minutes.

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Trader Joe’s Spinach and Chive Linguine Ingredients

10 oz. Pasta Sonoma Spinach & Chive Linguine
6 tablespoons extra-virgin olive oil
1 cup chopped fresh basil, divided
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup dry white wine
1 1/2 cups grated Pecorino Romano cheese, divided
Salt and pepper to taste

How To Make Trader Joe’s Spinach and Chive Linguine

Cook the pasta: Bring a large pot of salted water to a boil. Cook the spinach and chive linguine according to the package instructions. Before draining, reserve about 1 cup of the starchy pasta water.
Start the sauce: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add half of the fresh basil, the minced garlic, and the crushed red pepper. Stir for about 1 minute until fragrant.
Deglaze the pan: Pour in the white wine and cook for about 3 minutes, until the wine has reduced slightly.
Combine and finish: Add the drained, cooked pasta to the skillet along with the remaining half of the basil and ¾ cup of the Pecorino Romano cheese. Toss everything together over medium heat until the sauce coats the pasta. Add the reserved pasta water, a little at a time, if the sauce seems too dry.
Serve: Season with salt and pepper to taste. Transfer the pasta to a serving bowl and sprinkle with the remaining ¾ cup of cheese.

Trader Joe's Spinach and Chive Linguine Recipe — Trader Joe’s Spinach and Chive Linguine Recipe

Recipe Tips

What if I can’t find spinach and chive linguine? You can use regular linguine. For a similar flavor, you can wilt a large handful of fresh baby spinach into the sauce at the end and add a tablespoon of fresh chopped chives.
How to prevent the sauce from being too dry? Reserving a cup of the starchy pasta water is the most important step. This water is full of starches that will help create a creamy, emulsified sauce that clings to the pasta.
Can I add protein? Absolutely. This dish is a perfect base for protein. Sliced grilled chicken, sautéed shrimp, or a can of drained and rinsed cannellini beans would all be delicious additions.
What’s the best cheese to use? Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It has a sharper, saltier flavor than Parmesan. If you can’t find it, a good quality Parmesan cheese is the best substitute.

What To Serve With Spinach and Chive Linguine

This simple yet elegant pasta dish is a meal in itself, but it also pairs wonderfully with:

Warm, crusty garlic bread
A simple green salad with a lemon vinaigrette
A glass of the same dry white wine you used in the sauce

How To Store Spinach and Chive Linguine

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best served fresh, as the pasta will absorb the sauce as it sits. You can refresh leftovers with a little extra olive oil when reheating.

Spinach and Chive Linguine Nutrition Facts

Serving Size: 1 serving
Calories: 550 kcal
Fat: 30g
Carbohydrates: 45g
Protein: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this recipe very spicy?

It has a mild to medium heat from the crushed red pepper flakes. You can easily adjust the amount to your preference or omit them entirely for a completely mild dish.

Can I use a different kind of pasta?

Yes, this sauce works well with almost any pasta shape. Fettuccine, spaghetti, or even a short pasta like penne would be excellent choices.

Can I make this without wine?

Yes. If you prefer not to use wine, you can substitute it with an equal amount of chicken or vegetable broth to deglaze the pan.