Penne with Sun Dried Tomato Cream Sauce

• 1 pound Penne Pasta
• 2 Tablespoons Olive Oil
• 2 ounces, weight Prosciutto
• 4 whole Sun-dried Tomatoes In Oil
• 2 cloves Garlic
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 2 cups Milk
• 3 Tablespoons Grated Parmesan Cheese
• 1 cup Raw Spinach Leaves
• Salt And Pepper, to taste

1. Boil pasta 10-12 minutes (according to package instructions), drain and set aside.
2. In a medium skillet, heat up olive oil for 2 minutes.
3. Chop prosciutto and sun dried tomatoes.
4. Add to skillet.
5. Mince garlic and add to skillet.
6. Stir and cook for 4-5 minutes.
7. Remove from heat and set aside.
8. In a large saucepan over medium heat, melt butter.
9. Add flour and whisk until a paste is formed.
10. Whisk and cook paste for 1 minute.
11. Lower heat to medium low and add milk.
12. Whisk until sauce is thick, about 5 minutes.
13. Remove from heat and add salt, pepper and Parmesan cheese.
14. Add the tomato mixture from skillet.
15. Combine everything and taste the sauce to make sure seasonings are right.
16. Add pasta and stir.
17. Take spinach and tear with your hands as you add it to the hot ingredients in the pot.
18. Combine everything, stirring until the spinach wilts.
19. Serve immediately.

pasta, olive oil, tomatoes, garlic, butter, flour, milk, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/penne-with-sun-dried-tomato-cream-sauce/ (may not work)