The Tomato Plate

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb whole wheat linguine
• 1.5 (10 ounce) jars sun-dried tomatoes (drained and chopped into large chunks or slivers)
• 2 cups finely chopped spinach
• 1 cup roasted pine nuts, chopped
• salt
• 2 teaspoons black pepper
• garlic powder
• sugar
• 1 cup whole milk
• 1/2 cup sharp cheddar cheese
• 3/4 cup asiago cheese
• 1/4 cup parmesan cheese

Recipe

• 1 boil linguini until almost al-dente. strain and let sit.
• 2 in large skillet, heat tomatoes on med-high heat in 1tsp. oil with plenty of garlic. salt to taste.
• 3 meanwhile, heat 1 cup whole milk in sauce pan until sides begin to bubble. add the sharp cheese, stirring frequently to prevent separation. gradually add asiago cheese to allow it to melt properly. add parmesean cheese, and add the black pepper last. cover and simmer on "low" or "warm" if you have that option until pasta is finished. [this will take 6-8] minutes.
• 4 lower head to medium in skillet.
• 5 throw linguini on top of tomatoes, tossing through to dispurse tomatoes evenly. cook, covered, for 3 minutes.
• 6 turn heat back up to med high.
• 7 add pine nuts, cover, & cook for 3 minutes, untouched.
• 8 add chopped spinach [it should be chopped very fine, it should almost be able to pass for basil or oregano] and toss pasta. let cook for 2 minutes or until warmed through, and transfer to large bowl.
• 9 stir sauce before spooning in over linguini.