Penne with Spinach Cream Sauce
Type: Main Dishes
Spinach cream sauce is worth trying. Just don't overcook the spinach!
Serves: 5 servings
- 12 ounces penne or tube pasta (about 4 cups)
- 1 1/2 teaspoons crushed fresh garlic
- 4 cups (packed) chopped fresh spinach
- 1/2 teaspoon dried Italian seasoning
- 1/4 cup plus 2 tablespoons grated nonfat or regular Parmesan cheese
- 1 cup nonfat or low-fat ricotta cheese
- 1 cup skim or low-fat milk
- 1 teaspoon butter-flavored sprinkles
- 1/8 teaspoon ground white pepper
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- While the pasta is cooking, place all of the sauce ingredients in a blender or food processor, and process until smooth. Set aside.
- Coat a large nonstick skillet with nonstick butter-flavored cooking spray, and preheat over medium heat. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color. Add the spinach and Italian seasoning, and stir-fry for about 1 minute, or just until the spinach is wilted.
- Add the pasta to the skillet. Reduce the heat to low, and pour the sauce over the pasta mixture. Toss gently over low heat for a minute or 2, or just until the sauce is heated through. Do not allow the sauce to boil. Add a little more milk if the sauce seems too dry.
- Remove the skillet from the heat, and toss in the Parmesan. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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