Creamy Tomato Pasta (Print Version)

# Ingredients:

01 - ¾ cup heavy cream or whipping cream.
02 - 8 oz of dry pasta.
03 - 2 tbsp butter.
04 - 3 minced garlic cloves.
05 - ½ tbsp all-purpose flour.
06 - ½ cup of chicken broth or dry white wine.
07 - ½ tsp Dijon mustard.
08 - Fresh spinach, 2 cups pressed down.
09 - Salt and pepper for seasoning.
10 - 1 tsp of lemon juice.
11 - ⅓ cup grated parmesan cheese.
12 - ½ tsp Italian spice blend.
13 - Sun-dried tomatoes, ½ cup.

# Instructions:

01 - Cook pasta in salty water till it’s a bit firm to the bite (al dente).
02 - Melt butter in a pan. Stir in flour and garlic, cook briefly (about 30 seconds).
03 - Pour in wine, mustard, lemon, and herbs. Let the liquid reduce by about half.
04 - Toss in sun-dried tomatoes and cream. Cook for 5 minutes, then add parmesan and spinach until the greens soften.
05 - Stir the pasta into the sauce. Use a little pasta water if it needs thinning. Adjust flavors and serve hot.

# Notes:

01 - For oil-packed tomatoes, drain before use.
02 - You can have this done in half an hour.
03 - This dish is vegetarian-friendly.

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