SUN-DRIED TOMATO PASTA

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Ingredients 

  • ▢8 ounces uncooked pasta
  • ▢2 tablespoons butter
  • ▢1/2 tablespoon flour
  • ▢3 cloves garlic minced
  • ▢1/2 cup dry white wine or chicken broth
  • ▢1/2 teaspoon Dijon mustard
  • ▢1 teaspoon lemon juice
  • ▢1/2 teaspoon Italian seasoning
  • ▢1/2 cup sun-dried tomatoes see note
  • ▢3/4 cup heavy/whipping cream
  • ▢1/3 cup freshly grated parmesan cheese
  • ▢2 cups (packed) fresh baby spinach
  • ▢Salt & pepper to taste

Instructions 

  • Boil a large, salted pot of water for your pasta and cook until al dente.
  • Meanwhile, add the butter to a skillet and melt it over medium heat.
  • Stir in the flour and garlic and cook for about 30 seconds.
  • Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it’s reduced by half.
  • Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
  • Stir in the parmesan, then add the spinach and let it wilt.
  • Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.

Notes

  • If your sun-dried tomatoes are packed in oil, be sure to drain them.

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