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Creamy Spinach and Sun-dried Tomato Pasta
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| 8 ounces | penne pasta |
| 5 cloves | garlic |
| 1 package | mushrooms, sliced |
| 1 cup | sun-dried tomatoes in oil, drained and chopped |
| 2 tablespoons | olive oil |
| 4 cups | fresh spinach leaves |
| 1/2 cup | half & half or light heavy cream |
| 1/2 cup | sour cream, (regular or light, not fat free) |
| 1/2 - 1 cup | pasta water |
| Parmesan cheese, for serving |
1. Cook the pasta according to package directions in plenty of salted water, before draining set aside 1 cup of the pasta water.
2. Meanwhile, in a large skillet saute garlic, mushrooms, and tomatoes in olive oil for 3-4 minutes, add spinach and cook, stirring often until spinach is wilted. In a small bowl whisk half & half, sour cream and 1/2 cup of pasta together. Add to pan and mix well with spinach mixture. Heat through.
3. Add penne and mix well, adding more pasta water if needed to make enough sauce to coat the pasta. Serve immediately with plenty of Parmesan cheese.
You can also add chicken or shrimp, before the spinach, cook through if raw, heat thoroughly if using leftovers. Increase the amount of sauce ingredients by half.
Recipe uploaded with Shop'NCook for iPhone.
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