Sun-dried Tomato, Spinach, And Basil Spaghetti {Extra Creamy With Cream Cheese!

posted in Food & Drink on 11/11/2016

8 oz. spaghetti noodles, which is almost 3/4 of a 12 oz. box or a little less than 250 g (Really don't worry about being exact. 3 tablespoons butter1 small yellow onion3 cloves garlic1 cup of chopped spinach (frozen should be fine, but I used fresh)1/2 cup chopped sun-dried tomatoes in oil1 1/2 cups milk2 tablespoons corn starch8 oz. cream cheese (or a little less than 250 g)1/4 cup parmesan cheese (I used the powdery kind1/2 cup grated swiss cheese1/2 cup mozzarella (I used fresh mozzarella, but grated is also good)1/2 cup crumbled feta cheeseFresh basil for garnish

Cook the pasta according to package directions.

Chop up the onion and garlic. Saute in the butter on medium high heat until browned. Add the spinach and sun-dried tomatoes and cook another minute.

In a cup, slowly add the milk to the cornstarch about a tablespoon at a time until the cornstarch is mixed in with no lumps. Add this mixture to the pan with the onions.

Add the cream cheese, parmesan, swiss, mozzarella, and feta and continue cooking until melted and thick.

Toss in the cooked noodles. Garnish with fresh basil, more sun-dried tomatoes, and some more crumbled feta if you like. It's also good with chopped of prosciutto!