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I love a classic Alfredo sauce, but the spinach here gives it a nice twist. It adds some healthy greens, which we all need more of. You can also serve this baked by transferring everything to a baking dish, adding some cheeses, and baking at 350°F until the cheese melts.
1 pound Tuscanini Penne Pasta, rotini or fettuccine
1 teaspoon oil
3 tablespoons butter
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Gefen Dried Dill
3 tablespoons flour
1 and 1/2 cups vegetable broth
1 and 1/2 cups heavy cream
2 cups baby spinach, fresh or frozen
1/4 cup grated Parmesan cheese
chopped cilantro or parsley, as a garnish (optional)
Cook the pasta according to package directions. Drain well and mix in 1 teaspoon oil to prevent sticking. Set aside.
In a 5-quart pot over medium heat, melt the butter. Add the garlic, salt, pepper, and dill and cook until fragrant, stirring occasionally and making sure not to burn the garlic, about 1 to 2 minutes.
Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the broth and cook, whisking constantly, until well incorporated, about 2 to 3 minutes.
Stir in the cream and cook until the sauce thickens, about 1 to 2 minutes. Add the baby spinach and Parmesan and cook until the spinach wilts.
If the mixture is too thick, add a splash more broth. Stir in the pasta and gently toss to combine.
Serve warm, garnished with chopped cilantro or parsley, if desired.
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