Tomato Spinach Pasta (Print Version)

# Ingredients:

01 - 2 cups tightly packed baby spinach.
02 - ⅓ cup parmesan cheese, freshly grated.
03 - ¾ cup heavy cream or whipping cream.
04 - ½ cup dried tomatoes.
05 - ½ teaspoon Italian spice mix.
06 - 1 teaspoon lemon juice.
07 - ½ teaspoon Dijon mustard.
08 - ½ cup white wine or chicken stock.
09 - 3 garlic cloves, finely crushed.
10 - ½ tablespoon all-purpose flour.
11 - 2 tablespoons melted butter.
12 - 8 ounces uncooked pasta.
13 - Salt and black pepper, as needed.

# Instructions:

01 - Bring water to a boil, salt it well, and cook pasta until it’s slightly firm to the bite.
02 - In a pan, melt the butter. Stir in garlic and flour, let it cook briefly.
03 - Mix in lemon juice, wine, mustard, and spices. Keep stirring until liquid halves in amount.
04 - Let the sauce simmer with cream and tomatoes for 5 minutes. Add spinach and cheese, stir until wilted.
05 - Toss the sauce with pasta. Use pasta water to thin if you need to. Check seasoning before serving warm.

# Notes:

01 - Drain the oil from packed tomatoes before using.
02 - Everything comes together fast, just 30 minutes.
03 - A perfect vegetarian comfort meal.