Sun-Dried Tomato Alfredo

• butter↗4 tablespoons
• all-purpose flour↗3 tablespoons
• milk↗1⁄2 cup
• cream cheese↗1⁄4 cup
• sun-dried tomato packed in oil, chopped↗1⁄4 cup
• frozen chopped spinach10 ounces
• artichoke hearts, quartered1

  14 ounce

• parmesan cheese, grated↗1⁄4 cup
• garlic powder↗1⁄2 teaspoon
• black pepper↗1⁄8 teaspoon
• salt↗

  to taste

• pasta, cooked (shells or penne)↗

Step-by-step instructions

1. 1

   Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.

2. 2

   Gradually stir in milk until well combined and somewhat thickened.

3. 3

   Add cream cheese and stir until melted.

4. 4

   Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.

5. 5

   Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).

6. 6

   Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.

7. 7

   Salt to taste and stir into individual bowls of pasta.