Sun-Dried Tomato Pasta (Print Version)
# Ingredients:
01 -
8 ounces uncooked pasta.
02 -
2 tablespoons butter.
03 -
½ tablespoon flour.
04 -
3 cloves garlic, minced.
05 -
½ cup dry white wine or chicken broth.
06 -
½ teaspoon Dijon mustard.
07 -
1 teaspoon lemon juice.
08 -
½ teaspoon Italian seasoning.
09 -
½ cup sun-dried tomatoes.
10 -
¾ cup heavy cream.
11 -
⅓ cup freshly grated parmesan.
12 -
2 cups (packed) fresh baby spinach.
13 -
Salt and pepper to taste.
# Instructions:
01 -
Boil salted water and cook pasta until al dente.
02 -
Melt butter in skillet over medium heat.
03 -
Add flour and garlic, cook for 30 seconds.
04 -
Whisk in wine, mustard, lemon juice, and seasoning.
05 -
Reduce liquid by half.
06 -
Add tomatoes and cream, simmer for 5 minutes.
07 -
Stir in parmesan cheese.
08 -
Add spinach and let wilt.
09 -
Combine with pasta, adding pasta water if needed. Season with salt and pepper.
# Notes:
01 -
Drain oil-packed sun-dried tomatoes before using.
02 -
Sauce will thicken as it cools.
03 -
Can substitute chicken broth for wine if preferred.