This is a quick and tasty pasta from a Light and Tasty magazine. I think it would be great with chopped broccoli and roasted red peppers in place of the spinach and sun dried tomatoes or just added to the original recipe. I confess, I did not use pine nuts (they are ridiculously expensive!!). I used chopped walnut and loved it! Chopped cashews or pistachios would probably be good as well. I do recommend adding extra spices (basil, parsley, garlic, onion pwd etc. I just randomly sprinkled in a bunch of different ones to flavor it up a bit!) All in all, it was tasty and quick to throw together. Adding some chopped cooked chicken for protein would be good!
Ingredients:
8 oz gemelli pasta
1/2 cup sun dried tomatoes, chopped
8 oz chopped fresh spinach
1 1/2 cups fat free milk
1 pkg (1.6 oz) Alfredo mix
1/2 cup pine nuts
1/4 tsp salt
Cook pasta till al dente, stirring in the spinach and tomatoes during the last 4 minutes. Combine the milk and alfredo mix. Bring to a boil and cook 1 min. Stir in 1/4 cup nuts and salt. Drain pasta and toss with the sauce. Top with addtl. nuts to serve. Super fast and easy!
5 (1 cup) servings
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