Saturday, April 7, 2012

Baked Pasta with Spinach, Lemon, and Cheese

A nice, savory side dish! This goes well with any grilled entree. This would also work well as a main dish with just a salad to complete the meal. If you would like this as a main dish, then divide the pan into 8 equal servings. The points value would be 8+

serves 12 ( 5 points +) 

  • 10 oz. uncooked fusilli pasta
  • 1 ( 5oz) package fresh baby spinach
  • 1 T. olive oil
  • 4 c. chopped onion
  • ¼ c. flour
  • 4 garlic cloves, crushed
  • 2-½ c. skim milk
  • ½ c. white wine
  • 1 c. Parmesan cheese, divided
  • ¾ tsp. salt
  • ½ tsp. grated lemon rind
  • ½ tsp. pepper
  • ¾ c. Panko Japanese breadcrumbs, divided

Preheat oven to 375. Cook pasta in boiling water until al dente. Remove from heat, stir in spinach and let stand for 2 minutes. Drain pasta and spinach mixture.
Meanwhile, heat a large nonstick skillet coated with cooking spray. Add olive oil. Cook onion until tender. Stir in flour and garlic. Cook 1 minute. Gradually whisk in milk and wine. Cook until thickened. Remove from heat and stir in ¾ c. cheese, salt, lemon rind and pepper.
Add pasta mixture to cheese mixture, stirring to coat. Transfer mixture to a 13 x 9" pan coated with nonstick spray. Top pasta mixture with half if the Panko, then remaining ¼ c. cheese, then remaining Panko.
Cover with foil and bake for 30-35 minutes or until heated through.

adapted from "Cooking Light"

1 comment:

  1. That looks good. Thanks for sharing the recipe.


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