Baked Pasta With Spinach, Lemon and Cheese |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This was in cooking Light. The dish sounds yummy even though it does not have any meat in it. Enjoy! Ingredients:
10 ounces fusilli |
5 ounces fresh baby spinach |
1 tablespoon olive oil |
4 cups chopped onions |
1 1/8 ounces flour, about a 1/4 cup |
4 garlic cloves, minced |
2 1/2 cups 1% low-fat milk |
1/2 cup dry white wine |
1 cup grated parmigiano-reggiano cheese, divided |
3/4 teaspoon salt |
1/4 teaspoon grated lemon rind |
1/2 teaspoon pepper |
3/4 cup panko breadcrumbs, divided |
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat.
3. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
4. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently.
5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk.
6. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly.
7. Stir in 3/4 cup of cheese, salt and rind. Remove from heat; stir in pepper.
8. Add pasta mixture, and toss gently to coat.
9. Spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray.
10. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese.
11. Sprinkle the remaining half of panko breadcrumbs over cheese.
12. Bake at 350 for 50 minutes.
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