Description
An easy homemade alfredo sauce combines with spinach, tomato and bacon in this family-favorite sheet pan supper. Baking the pasta on the sheet pan gives a slight crispness to the pasta – a delicious contrast with the melted cheese and creamy sauce.
Ingredients
- 2 tablespoons Braum’s Butter
- 2 teaspoons minced garlic
- 1 ½ tablespoons Shawnee Mills All-Purpose Flour
- 2 cups Braum’s Heavy Whipping Cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Zest of 1 lemon
- 1 teaspoon Seikel’s Oklahoma Gold Mustard
- 1 cup freshly grated parmesan cheese
- 6 slices Bar-S Bacon
- 1 (12-ounce) package Della Terra Fusilli Pasta
- 4 ounces Scissortail Farms Baby Spinach, roughly chopped
- 1 ½ cups cherry tomatoes, halved
- 1 cup shredded Lovera’s Caciocavera cheese
- Scissortail Farms Parsley, for garnish
Instructions
- Step 1: To make the Quick Alfredo Sauce, add the butter to a large saute pan, melting over medium heat. Saute garlic just until fragrant. Add flour, stirring 1-2 minutes until slightly brown. Add the cream, bring to a simmer and then simmer over low heat for 2 minutes. Whisk in the salt, pepper, lemon zest and mustard, whisking for 1 minute. Remove from heat, and whisk in the parmesan cheese until melted. Set aside.
- Step 2: Cook bacon until crisp. Crumble, then set aside.
- Step 3: Cook pasta according to package directions. Drain, then pour pasta back into pot. Add Quick Alfredo Sauce, stirring to combine and coat pasta. Fold in bacon.
- Step 4: Spread mixture on a large rimmed baking sheet. Sprinkle with spinach, tomatoes and Lovera’s cheese. Bake in a preheated 375-degree oven for 15 minutes. Garnish with parsley.
