INGREDIENTS
3 handfuls
Baby spinach
1/4 cup
Basil, fresh lightly packed leaves
2 pints
Cherry or grape tomatoes
6
Garlic cloves, large
1
Shallot, large
3 tbsp
Tomato paste
3 tbsp
Flour
1
Kosher salt and freshly-cracked black pepper
3 tbsp
Olive oil
1/2 cup
Parmesan
2 cups
Whole milk
1 1/2 cups
Rose wine, dry