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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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âThis is a fantastic recipe,â assures Katie Graczyk of Darien, Illinois. âItâs easy to prepare with a taste that rivals dishes served in fancy Italian restaurants.â Ingredients:
8 ounces uncooked gemelli or spiral pasta |
1/2 cup sun-dried tomatoes (not packed in oil), chopped |
8 ounces coarsely chopped fresh spinach |
1-1/2 cups fat-free milk |
1 package (1.6 ounces) alfredo sauce mix |
1/2 cup pine nuts, divided |
1/4 teaspoon salt |
Directions:
1. Cook pasta according to package directions, stirring in the tomatoes and spinach during the last 4 minutes of cooking time. Meanwhile, in a small saucepan, combine milk and Alfredo sauce mix. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 1/4 cup pine nuts and salt.
2. Drain pasta and vegetables; toss with Alfredo sauce. Sprinkle with remaining pine nuts. Yield: 5 servings.
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