Ingredients:
- 1/2 cup DIVINA Roasted California Garlic Cloves
- 1 lb Farfalle
- 4 cups Milk
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Mozzarella, shredded
- 2 cups Fontina cheese, shredded
- 1 cup Parmesan cheese, shredded
- 2 cups Baby spinach, minced
- 1 cup Marinated dried tomatoes, halved
- Salt & pepper
Directions:
- Cook pasta in salted boiling water 2 minutes less than instructed on package and drain
- Slowly heat milk in a small pot
- In a large deep pot, melt the butter over medium-high heat
- Whisk in the flour and cook for a minute, whisking constantly
- Whisk the hot milk into the pot with the butter and flour
- Whisk vigorously until smooth and beginning to thicken
- Add the shredded cheese 1 cup at a time, whisking each until smooth
- Season with salt & pepper
- Add the cooked pasta, spinach, dried tomatoes, and garlic cloves, and fold everything together
