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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âI love spanakopita, so I made it into a wonderful creamy pasta dish. If you donât have fresh dill, try 2 Tbsp. of dried.â âLindsay Williams, Hastings, Minnesota Ingredients:
4-1/2 cups uncooked whole wheat spiral pasta |
1 medium onion, chopped |
2 teaspoons olive oil |
2 garlic cloves, minced |
2 tablespoons king arthur unbleached 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:
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.
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