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Spaghetti with Creamy Spinach Sauce Recipe

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This recipe for Spaghetti with Creamy Spinach Sauce, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 21, 2008


1/8 tsp table salt, for cooking pasta
8 oz spinach, baby leaves (about 8 cups)
2 Tbsp water
8 oz uncooked whole-wheat pasta, spaghetti
2 1/2 tsp olive oil, extra-virgin
1 1/4 cup onion(s), chopped
2 1/2 tsp minced garlic
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 1/4 cup fat-free ricotta cheese

Bring a large pot of lightly salted water to a boil.

Meanwhile, to make sauce, heat a large nonstick skillet over medium-high heat; add spinach and sprinkle with water. Cook, tossing, until spinach wilts down and becomes tender, about 3 minutes; remove cooked spinach from skillet. (If your skillet isn’t large enough, cook in 2 batches.) When spinach is cool enough to handle, squeeze out excess water; set aside.

Add pasta to boiling water and cook according to package directions.

While pasta cooks, heat oil in same nonstick skillet. Add onion, garlic, salt and pepper; cook over medium heat, stirring often, until onion is very tender and light golden, about 6 to 8 minutes. Stir in spinach; toss until mixed.

Drain pasta, reserving 1/2 cup of cooking water. Transfer pasta to a serving bowl; add spinach mixture and ricotta. Toss, adding 1/4 cup (or more) of reserved pasta cooking water to make a creamy sauce. Serve hot. Yields about 1 3/4 cups per serving.

Personal Notes:
Personal Notes:

POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 15 min
Level of Difficulty: Easy
Our creamy spinach sauce is so versatile that you should make extra to have on hand for an omelet filling or baked potato topping. Toss in some sun-dried tomatoes for color.* Additions could affect points.




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