Sun-dried Tomato Pasta
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By Vedant Patel
Sun-dried Tomato Pasta
7 steps
Prep:10minCook:30min
Updated at: Tue, 05 Nov 2024 23:22:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
24
High
Nutrition per serving
Calories417.9 kcal (21%)
Total Fat16.8 g (24%)
Carbs49.9 g (19%)
Sugars4.9 g (5%)
Protein12.2 g (24%)
Sodium308.5 mg (15%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

8 ouncespasta
uncooked

2 tablespoonsbutter

½ tablespoonflour

3cloves garlic
minced

½ cupdry white wine

½ teaspoondijon mustard

1 teaspoonlemon juice

½ teaspoonitalian seasoning

½ cupsun-dried tomatoes
drained

0.75heavy whipping cream

⅓ cupparmesan cheese
freshly grated

2 cupsfresh baby spinach

salt
to taste

pepper
to taste
Instructions
Step 1
Boil a large, salted pot of water for your pasta and cook until al dente.
Step 2
Meanwhile, add the butter to a skillet and melt it over medium heat.
Step 3
Stir in the flour and garlic and cook for about 30 seconds.
Step 4
Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it's reduced by half.
Step 5
Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
Step 6
Stir in the parmesan, then add the spinach and let it wilt.
Step 7
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.
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