Spinach Linguine

The Valente Family has been handcrafting pasta in Virginia since 1982.  The dough is rolled, cut, naturally air-dried, and hand packed.  Our unique flavors and texture create an authentic Italian homemade experience. 

Our Spinach Linguine has a rich earthy flavor, toss with flavored olive oil, roasted red peppers, capers and artichoke hearts for a quick easy dinner with a real Italian taste.

COOKING DIRECTIONS:  Cook pasta in plenty of rolling boiling water for 4-5 minutes. Stir frequently.  Test for doneness.  Do not overcook.


All non GMO ingredients.  Prepared in a single allergen facility.  Facility Free of eggs, soy, dairy, fish and nuts

Valente’s LLC

Charlottesville, VA  Valentepasta.com

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Creamy Mushrooms, Spinach over Spinach Linguine


12 oz. package Spinach Linguine
1/3 cup olive oil
1 large onion sliced

1 can sliced water chestnuts
8 oz. mushrooms sliced
5 oz. fresh leaf spinach 
8 oz. tofu cream cheese


Sauté onions on medium until golden brown. Remove onions and cook mushrooms until golden brown. Combine onions, mushrooms and cream cheese in skillet until softened. Cook pasta according to package directions. Drain and reserve 1 cup of cooking liquid. Pour hot pasta over fresh spinach and water chestnuts, toss with creamy sauce. Use extra cooking sauce to increase the soupiness of the pasta.
Serve hot with salt and pepper.
Serves 4-6