Spanako-Pasta Recipe
Spanako-Pasta Recipe photo by Taste of Home

Spanako-Pasta Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Add the spinach, Parmesan cheese, cream cheese, lemon juice, dill, nutmeg, salt and cayenne; heat through. Drain pasta, reserving 1 cup liquid. Toss pasta with spinach mixture, adding some of the reserved pasta liquid if needed. Sprinkle with feta cheese. Yield: 4 servings.
Originally published as Spanako-Pasta in Healthy Cooking June/July 2011, p52

Nutritional 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.

Reviews for Spanako-Pasta

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 15, 2011

"Really enjoyed the flavor of this recipe. It was creamy but not overly so. I love that it tasted really bad for you, but that it's Healthy Cooking! I made the dish as instructed except I did not have dill so I omitted. Wonderful! Will definitely make again."

MY REVIEW
Reviewed Aug. 12, 2011

"Absolutely delicious. Made it with fresh spinach. Daughter & I thought it was fantastic. Threw some chicken on the hubby's plate to keep him happy. Definitely repeatable!!"

MY REVIEW
Reviewed Aug. 5, 2011

"So good! I kind of went overboard on the spinach because I had a 16oz bag rather than 10oz box, but it was still addictively tasty."

MY REVIEW
Reviewed Jun. 2, 2011

"Supreme! I'll make this over and over...........we also love spanakopita and this is a wonderful substitute. I used fresh spinach and did cheat with fresh cream instead of fat free milk but followed the recipe other than that. Terrific!!!!"

MY REVIEW
Reviewed May. 28, 2011

"My main concern is with the note the cook put at the top. Taste of Home don't you check before you print. the recipe calls for 2 Tbsp. fresh dill and the cook states that you can substitute 2 Tbsp. dried. My teaching is 1 Tbsp. fresh = 1 TEASPOON dried. Made with her suggestion the dill flavor would be overwhelming."

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