Spanako-PastaSource: adapted from Taste of Home
13.25 oz box of uncooked whole wheat spiral pasta
1 medium onion, chopped
2 t extra virgin olive oil
2 garlic cloves, minced
2 T all-purpose flour
3/4 c fat-free reduced-sodium chicken broth OR vegetable broth
3/4 c skim milk
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 c grated Parmesan cheese
2 oz 1/3 less fat cream cheese
2 T lemon juice
2 T chopped fresh dill (or a little less…I thought there was a tiny bit too much dill for my taste in the batch I made, so I might do 1.5 T next time)
1/4 t ground nutmeg
1/4 t salt
1/8 t cayenne pepper
3/4 c crumbled feta cheese
1. Boil water and cook the pasta according to the directions on the box. When finished, drain and set aside. Reserve up to 1 cup of the pasta water if desired (I didn’t, but if you want your sauce at the end to be more of a liquid, you can take this step).
2. While the pasta is cooking, pour oil in a large sauté pan and add onions. Cook and stir until onions are tender. Add garlic and cook for an additional minute. Add flour and stir to coat/combine. Add the broth and milk, stir and bring the mixture to a boil. Cook and stir for 2 minutes until thickened.
3. Add the spinach, Parmesan cheese, Neufchatel cheese, lemon juice, dill, nutmeg, salt and cayenne and stir to combine. Cook until heated through.
4. Pour the pasta and sauce into a large serving bowl and toss well to combine. If desired, add some of the reserved pasta water to taste. Sprinkle with feta cheese or mix through as desired.
Yields 7 (1-1/3 c) servings. Weight Watchers Points Plus: 8 per serving