Sun-dried Tomato and Spinach Pasta
Angie McGowan
To up the creaminess factor, use milk instead of chicken stock for the sauce.
Ingredients
- 16 oz pasta
- 2 Tbs butter
- 2 Tbs flour
- 1 tsp kosher salt
- 2 cups chicken stock
- 1 cup shredded Italian cheese blend
- 1 lb frozen spinach, thawed and drained
- 2 Tbs sun-dried tomatoes
- Pepper, to taste
- 1 lb ricotta cheese
Directions
- Prepare pasta according to package directions; cook until it is al-dente.
- Melt the butter in a saucepan. Whisk in flour and kosher salt. Cook for 2–3 minutes, whisking continually.
- Stir in the chicken stock and bring to a boil; then reduce to a simmer. Let the sauce thicken.
- Add the Italian cheese blend; whisk in and melt.
- Add pasta, spinach, sun-dried tomatoes, and pepper to taste.
- Let this heat through, then turn off the heat and stir in the ricotta cheese. Serve and enjoy!
Nutrition Facts
Calories 465
Calories from Fat 152 (33%)
(27%)Total Fat 17g
(48%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(17%)Cholesterol 52mg
(32%)Sodium 771mg
(16%)Potassium 544mg
Total Carbohydrate 52g
(14%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(53%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.