INGREDIENTS
450 gs
rigatoni pasta
182 gs
oz jar of sundried tomatoes
180 mls
water
15 mls
seasoning
1 1/4 mls
salt
1 serving
freshly cracked pepper
60 mls
parsley
60 gs
butter
22 gs
flour
480 mls
milk
2 1/2 mls
salt
1 serving
freshly cracked pepper
1
garlic clove
1 handfuls
baby spinach
1 serving
parmesan cheese
1 serving
parsley
1 serving
pepper flakes
1
1