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Penne with Spinach Cream Sauce

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Categories: Vegetarian
Type: Main Dishes

Spinach cream sauce is worth trying. Just don't overcook the spinach!

Serves: 5 servings

Ingredients:

  • 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
  • SAUCE
  • 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

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Directions:

  1. Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
  2. While the pasta is cooking, place all of the sauce ingredients in a blender or food processor, and process until smooth. Set aside.
  3. 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.
  4. 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.
  5. Remove the skillet from the heat, and toss in the Parmesan. Serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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