Baked Pasta with Spinach, Lemon, and Cheese
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 ounce casarecce pasta (short twisted spaghetti)1 (5-ounce) package fresh baby spinach1 tablespoon olive oil1 1/2 cups chopped onion1/4 cup all-purpose flour4 garlic cloves, minced2 1/2 cups 1% low-fat milk1/2 cup dry white wine1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided3/4 teaspoon salt1/2 teaspoon grated lemon rind 1/2 freshly squeezed lemon juice1/2 teaspoon black pepperCooking spray3/4 cup panko (Japanese breadcrumbs), divided - I used whole wheat
Directions:
1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk, lemon juice and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LEXRAP.
1. Preheat oven to 350°.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk, lemon juice and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LEXRAP.
Nutritional Info Amount Per Serving
- Calories: 259.0
- Total Fat: 7.8 g
- Cholesterol: 18.4 mg
- Sodium: 442.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.2 g
- Protein: 13.2 g
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