Creamy Sun-Dried Tomato and Spinach Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Transfer sun-dried tomatoes into a blender.

Fill the jar of sun-dried tomatoes with water and add to the blender (about 3/4 cup).

Add 2 cloves of garlic, 1 tablespoon of dried Italian seasoning, and 1/4 cup of fresh parsley to the blender.

Blend until a chunky paste forms, then set aside.

In a large stockpot, add 1 pound of rigatoni and cook according to package instructions.

Melt 4 tablespoons of unsalted butter in a saucepan until foamy.

Add 3 tablespoons of all-purpose flour to the butter and whisk together, cooking for at least 1 minute.

Whisk in 2 cups of milk until combined, then add 1 minced garlic clove, 1/2 teaspoon of salt, and freshly cracked pepper.

Add the sun-dried tomato paste to the Bechamel sauce and whisk until combined.

If the Bechamel sauce is too thick, ladle in some hot pasta water to thin it out.

Drain the pasta and return it to the pot.

Add a handful or two of fresh spinach to the sauce and stir until wilted.

Pour the sauce into the pasta and toss to combine.

Transfer the pasta to a large bowl and top with freshly grated Parmesan cheese, more fresh parsley, and red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens