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Sun-dried Tomato, Spinach, And Basil Spaghetti {Extra Creamy With Cream Cheese!

posted in Food & Drink
11/11/2016
  • 8 oz. spaghetti noodles, which is almost 3/4 of a 12 oz. box or a little less than 250 g (Really don't worry about being exact. 
    3 tablespoons butter
    1 small yellow onion
    3 cloves garlic
    1 cup of chopped spinach (frozen should be fine, but I used fresh)
    1/2 cup chopped sun-dried tomatoes in oil
    1 1/2 cups milk
    2 tablespoons corn starch
    8 oz. cream cheese (or a little less than 250 g)
    1/4 cup parmesan cheese (I used the powdery kind
    1/2 cup grated swiss cheese
    1/2 cup mozzarella (I used fresh mozzarella, but grated is also good)
    1/2 cup crumbled feta cheese
    Fresh basil for garnish

  • Cook the pasta according to package directions.
  • Chop up the onion and garlic. Saute in the butter on medium high heat until browned. Add the spinach and sun-dried tomatoes and cook another minute. 
  • In a cup, slowly add the milk to the cornstarch about a tablespoon at a time until the cornstarch is mixed in with no lumps. Add this mixture to the pan with the onions. 
  • Add the cream cheese, parmesan, swiss, mozzarella, and feta and continue cooking until melted and thick. 
  • Toss in the cooked noodles. Garnish with fresh basil, more sun-dried tomatoes, and some more crumbled feta if you like. It's also good with chopped of prosciutto!

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