Recipe adapted By: Dave Mathews
Serving Size: 2
Preparation Time: 40Min
7.5 ounces spaghetti
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
2 large shallots thinly sliced
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup low-sodium chicken broth
3 ounces baby spinach, coarsely chopped 3 tablespoons of crème fraîche
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
1. Prepare boiling water and cook pasta.
2. Heat sun-dried tomato oil in a large skillet over medium heat. Add shallots and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
3. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 4 minutes.
4. Add Spinach & cook for a couple minutes.
5. Stir in crème fraîche, and butter.
6. In a large serving bowl, add cheese. Add hot pasta and sauce, toss to coat well.
