Sun-Dried Tomato Alfredo

A luscious sauce with a Mediterranean flair. When creating this, I used Smart Balance (for butter), whole milk, and served it with Trader Joe's alphabet pasta.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  tablespoons butter
• 3  tablespoons all-purpose flour
• 1⁄2 cup milk
• 1⁄4 cup cream cheese
• 1⁄4 cup sun-dried tomato packed in oil, chopped
• 10  ounces frozen chopped spinach
• 1 (14 ounce) can artichoke hearts, quartered
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon black pepper
•  salt, to taste
•  pasta, cooked (shells or penne)

Directions

1. Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
2. Gradually stir in milk until well combined and somewhat thickened.
3. Add cream cheese and stir until melted.
4. Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
5. Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
6. Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
7. Salt to taste and stir into individual bowls of pasta.