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If you’re looking for a dish that beautifully marries comfort with nutrition, look no further than Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This delightful recipe is a celebration of flavors and textures, featuring the creamy richness of a sun-dried tomato sauce enveloping perfectly cooked spaghetti and vibrant green spinach. Imagine twirling strands of pasta that glisten with the lusciousness of cream, punctuated by the tangy punch of sun-dried tomatoes and the fresh, earthy notes of spinach. This dish not only satisfies your taste buds but also brings a splash of color to your dinner table, making it just as suitable for a cozy weeknight meal as it is for a festive gathering.

Mini Pecan Tarts

Indulge in the creamy goodness of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, a dish that perfectly blends comfort and nutrition. This delightful recipe features tender spaghetti enveloped in a luscious sun-dried tomato cream sauce, complemented by vibrant spinach. Simple to prepare yet impressive for dinner guests, it's a guilt-free treat packed with flavor. Elevate your next meal with this colorful, nutritious dish! #Pastarecipes #HealthyEating #ComfortFood #DinnerIdeas #CulinaryDelight
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Ingredients
  

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, softened

1/4 teaspoon salt

1 large egg yolk

1 teaspoon vanilla extract

1 cup pecans, chopped

3/4 cup light brown sugar

1/2 cup corn syrup

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 large eggs

1 teaspoon vanilla extract (for filling)

Instructions
 

Make the Crust: In a medium bowl, combine the all-purpose flour, powdered sugar, and salt. Add the softened butter and mix until crumbly. Stir in the egg yolk and 1 teaspoon of vanilla extract until the dough forms a ball.

    Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

      Prepare the Tart Shells: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut the dough into circles to fit into a mini muffin tin (or tartlet pans) and gently press into the bottoms and sides.

        Prepare the Filling: In another bowl, whisk together the brown sugar, corn syrup, cinnamon, nutmeg, and eggs until well combined. Stir in the chopped pecans and the remaining 1 teaspoon of vanilla extract.

          Fill the Tarts: Pour the pecan filling into each tart shell, filling them about 3/4 of the way full.

            Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the filling is set and the crust is lightly golden.

              Cool and Serve: Remove from the oven and allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack. Serve them warm or at room temperature, and enjoy!

                Prep Time: 30 mins | Total Time: 1 hr | Servings: 12 mini tarts