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Spanako-Pasta

“I love spanakopita, so I made it into a wonderful creamy pasta dish. If you don’t have fresh dill, try 2 Tbsp. of dried.” —Lindsay Williams, Hastings, Minnesota

4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

4-1/2 cups uncooked whole wheat spiral pasta
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
3/4 cup reduced-sodium chicken broth or vegetable broth
3/4 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
2 ounces reduced-fat cream cheese
2 tablespoons lemon juice
2 tablespoons snipped fresh dill
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup crumbled feta cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large
skillet, saute onion in oil until tender. Add garlic; cook 1 minute
longer. Stir in flour until blended; gradually add broth and milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the spinach, Parmesan cheese, cream cheese, lemon juice, dill,
nutmeg, salt and cayenne; heat through. Drain pasta, reserving 1 cup

2 of 2

Spanako-Pasta (continued)

Directions (continued)

liquid. Toss pasta with spinach mixture, adding some of the reserved
pasta liquid if needed. Sprinkle with feta cheese.
Yield: 4 servings.

Nutrition Facts: 1-1/2 cups equals 435 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 667 mg sodium, 61 g carbohydrate, 11 g fiber, 23 g protein.