Ingredients
Scale
- 8 ounces uncooked pasta (your preferred type)
- 2 tablespoons butter
- 1/2 tablespoon all-purpose 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, chopped
- 3/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt and pepper to taste
Instructions
- Boil pasta in salted water until al dente, reserving pasta water.
- Melt butter in a skillet over medium heat.
- Add flour and garlic, sautéing for 30 seconds.
- Whisk in wine or broth, mustard, lemon juice, and seasoning; simmer to reduce by half.
- Stir in sun-dried tomatoes and cream; let bubble for 5 minutes.
- Mix in Parmesan until melted; fold in spinach until wilted.
- Combine cooked pasta with sauce, adding reserved pasta water as needed. Season to taste.
Notes
Reserve some pasta water for adjusting sauce thickness.
Adjust cream quantity based on desired richness.
Sauté garlic carefully to avoid bitterness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 14
- Cholesterol: 70