INGREDIENTS
kosher salt
8 oz. Macaroni
2 tbsp. butter
3 tsp. minced garlic
2 tbsp. all-purpose flour
2 1/2 c. heavy cream (or half-and-half)
Freshly ground black pepper
1 tsp. Italian seasoning
1/2 c. shredded Italian blend cheese
1 12-oz. jar roasted red peppers, drained and chopped
1 c. packed baby spinach leaves
1/3 c. diced mushrooms
DIRECTIONS
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
- In a large skillet over medium-high heat, melt butter. Stir in garlic until fragrant, 1 to 2 minutes. Sprinkle flour over butter and stir until thickened. Gradually whisk in heavy cream (or half-and-half) until smooth.
- Season with salt, pepper, and Italian seasoning. Stir in shredded cheese until melted, then add pasta to skillet and stir to combine.
- Add roasted red peppers, spinach leaves, and mushrooms. Stir until spinach is tender. Add salt and pepper if needed. Serve immediately
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DL::JG
