Tomato Spinach Pasta (Print Version)
# Ingredients:
01 -
2 cups packed fresh baby spinach.
02 -
½ teaspoon Italian herbs.
03 -
½ cup sun-dried tomatoes, drained.
04 -
1 teaspoon lemon juice.
05 -
¾ cup heavy cream (or whipping cream).
06 -
⅓ cup parmesan, freshly grated.
07 -
2 tablespoons butter for cooking.
08 -
½ teaspoon Dijon mustard.
09 -
Salt and pepper to your liking.
10 -
8 ounces pasta, uncooked.
11 -
3 cloves garlic, finely chopped.
12 -
½ cup dry white wine (or chicken broth).
13 -
½ tablespoon all-purpose flour.
# Instructions:
01 -
Cook pasta in salty boiling water until it’s firm but not hard.
02 -
In a skillet, melt the butter. Stir in garlic and flour, then cook for 30 seconds.
03 -
Mix in lemon juice, the wine, mustard, and herbs. Let it reduce to half its volume.
04 -
Stir in cream and tomatoes, letting the mix simmer for 5 minutes. Add spinach and parmesan, then cook until spinach softens.
05 -
Mix everything with your pasta. Use some pasta water to thin it out if needed. Add seasoning and serve right away.
# Notes:
01 -
Tomatoes packed with oil need to be drained well.
02 -
Takes about 30 minutes from start to finish.
03 -
Suitable for vegetarians.