Makes: 5 Servings Total Time: 1 hour
- 1 box whole wheat pasta
- 16 oz spinach
- 1/2 cup chopped sun died tomatoes
- 1 tablespoon butter
- 2 tablespoons flour
- 1/2 cup 1% milk
- 3 oz cream cheese
- 1 1/2 cup grated parmesan
- 1/2 cup dry white wine
- 2 teaspoons salt
- 1 teaspoon pepper
Step 1: In a large pot, bring water with a pinch of salt to a boil. Once boiling add in pasta, cook as directed on box until al dente.
Step 2: While pasta is cooking, bring a pan to medium heat and add in the spinach. Stir until cooked down and wilted. Set aside.
Step 3: In a small saucepan, melt butter and add in flour to make a rue. Once thick, slowly add in the milk 2 tablespoons at a time, letting it get thick again before adding in more.
Step 4: Add in the cream cheese and parmesan, stirring constantly until melted and smooth.
Step 5: Sauce should be fairly thick at this point. Add in the white wine to thin it out, adding in additional wine or milk if you'd like it even thinner. Finish by adding the salt and pepper.
Step 6: Drain the pasta and add in the sauce, spinach and chopped sun dried tomatoes, stirring until evenly coated.
Step 7: Serve immediately or store in an airtight container in the fridge for up to a week.