Spanako-Pasta Recipe

4.5 7 8
Spanako-Pasta Recipe
Spanako-Pasta Recipe photo by Taste of Home
Publisher Photo

Spanako-Pasta Recipe

Read Reviews
4.5 7 8
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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: 435 calories, 12g fat (6g saturated fat), 27mg cholesterol, 667mg sodium, 61g carbohydrate (7g sugars, 11g fiber), 23g protein.

Popular Videos

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpanako-Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
PrplMonky5 User ID: 6612040 268975
Reviewed Jul. 4, 2017

"My husband and I thought this was decent. We both agreed it was far too much spinach, and not enough cream. The flavor was different than I was expecting, but not bad. I'd try this again with different amounts of spinach & cream. Overall, a decent dinner."

MY REVIEW
dmwilmoth User ID: 2810512 195014
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
kbraymen User ID: 428096 212525
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
Pinstripes User ID: 3468767 117374
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
Castrily User ID: 2436424 117354
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
Sally Miner User ID: 1714177 196368
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."

MY REVIEW
jillcookie User ID: 4909213 123737
Reviewed May. 25, 2011

"I wish the editors would indicate how much pasta to use by package size. I ma going to make this and will re rate it again. it does sound good."

Loading Image