Creamy Sun-Dried Tomato & Spinach Penne

• 8 ounces (2 1/3 cups) uncooked dried penne pasta
• 2 tablespoons Land O Lakes Butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups Land O Lakes Fat Free Half & Half
• 4 ounces sliced Land O Lakes Deli Swiss Cheese, quartered
• 1 (10-ounce) package frozen chopped spinach, thawed, well-drained
• 1/2 cup sun-dried tomatoes in oil with herbs, drained, coarsely chopped
• Chopped fresh parsley

1. Cook pasta according to package directions.
2. Drain.
3. Keep warm.
4. Melt butter in 2-quart saucepan over medium heat until sizzling; stir in flour, bouillon granules, salt, pepper and nutmeg.
5. Add half & half; cook over medium heat, stirring constantly, 4-6 minutes or until mixture comes to a boil and thickens.
6. Remove from heat; stir in cheese until melted.
7. Add cooked pasta, spinach and tomatoes; mix well.
8. Cover; let stand 5 minutes.
9. To serve, spoon onto serving platter; sprinkle with parsley.

penne pasta, butter, flour, chicken bouillon granules, salt, pepper, ground nutmeg, swiss cheese, tomatoes, fresh parsley

Taken from www.landolakes.com/recipe/1016/creamy-sun-dried-tomato-spinach-penne (may not work)