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.