4-1/2 C. uncooked whole wheat spiral pasta
1 med onion, chopped
2 t. olive oil
2 garlic cloves, minced
2 T. all-purpose flour
3/4 C. reduced sodium chicken broth or vegetable broth
3/4 C. fat-free milk
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 C. grated Parmesan cheese
2 oz. reduced fat cream cheese
2 T. lemon juice
2 T. snipped fresh dill
1/4 t. ground nutmeg
1/4 t. salt
dash cayenne pepper
3/4 C. crumbled feta cheese
Cook pasta according to package directions. Meanwhile, 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 fry for 2 minutes or until thickened.
Add spinach, parmesan cheese, cream cheese, lemon juice, dill, nutmeg, salt and cayenne; heat through. Drain pasta; toss with the spinach mixture. Sprinkle with feta cheese.
Serving size 1-1/2 C.
435 calories, 12g fat, 667mg sodium, 61g carbs, 11g fiber, 23g protein