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| Speedy Spinach Spaghetti |
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| 1 lb |
|
Thin Spaghetti, Linguine or Vermicelli, uncooked |
|
| 1 |
|
10-oz. package frozen spinach, thawed |
|
| 1 |
|
10-oz. package fat-free cream cheese |
|
| 1/2 cup |
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skim milk |
|
| 1 Tbs |
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red wine vinegar |
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| 1 tsp |
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chicken bouillon granules |
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| 1/2 tsp |
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dried Italian herbs |
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| 1 |
Cook pasta according to package directions. |
| 2 |
Drain spinach well, squeezing out excess liquid. Combine spinach and remaining ingredients in the container of an electric blender or food processor until smooth. Transfer to a saucepan; heat through. |
| 3 |
When pasta is done, drain well. Toss sauce with pasta. Serve immediately. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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429.00 |
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% Daily Value |
| Total Fat 2.00g |
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3% |
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| Cholesterol 5.00mg |
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1% |
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| Sodium 504.00mg |
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21% |
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| Potassium 0.00mg |
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0% |
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| Carbohydrates 80.00mg |
|
26% |
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| Protein 20.00g |
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40% |
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| Recipe Type |
| Main Dish, Pasta |
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| Recipe Source |
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