ONE-POT SUN-DRIED TOMATO PASTA from goodcook

This comes from goodcook, maker of bakeware and cutlery. It's very good. I made 2 oz. less but needed more than the full amount of liquids. I did cook mine fully, not to al dente, so it makes sense that I'd need more liquid. I cooked this covered though the recipe didn't say to. There wasn't enough liquids in this to cook uncovered as a lot of liquids would have evaporated, so I ended up using close to 1 c. extra milk. It took almost 30 minutes to cook. I added thawed and drained spinach at the end in place of fresh leaves.

When I went to make this I realized it's basically the same as the 12 Tomatoes Chicken Florentine recipe that I'd made in December.

I grade this an A.