Fusilli, penne, or any whole-wheat pasta works well. You could also use mini mozzarella balls to save time.
- Yield: 4 Servings
- Total Time: 25 Minutes
- 8 oz uncooked casarecce pasta
- 1½ cups whole milk, divided
- ¼ cup all-purpose flour
- 3 Tbsp plus 2 tsp white miso
- 1½ cups unsalted vegetable stock (such as Swanson)
- ½ tsp black pepper
- 1 Tbsp olive oil
- 3 cups multicolored grape tomatoes (about 10 oz)
- 2 tsp chopped fresh thyme
- 3 garlic cloves, sliced
- 1 (6-oz) pkg. baby spinach
- 2 oz fresh mozzarella cheese, diced (about ½ cup) and divided
How to Make It
- Cook pasta according to package directions, omitting salt and fat; drain pasta.
- Place ½ cup milk in a bowl; whisk in flour and miso until smooth. In a saucepan, bring stock and remaining 1 cup milk to a boil over high. Whisk in flour mixture, and reduce heat to medium; simmer until slightly thickened, 4 to 5 minutes. Add pepper.
- Heat oil in a skillet over high. Add tomatoes, and cook, stirring occasionally, until slightly blistered and beginning to pop, 2 to 3 minutes. Add thyme and garlic; cook 1 minute. Add spinach; cook, stirring constantly, until wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, sauce, and half of cheese to skillet; toss to combine. Serve in shallow bowls, and top evenly with remaining cheese.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.