Baked Pasta with Spinach, Lemon, and Cheese

Baked Pasta with Spinach, Lemon, and Cheese
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Baked Pasta with Spinach, Lemon, and Cheese calories by ingredient


Introduction

Recipe from Cooking Light Magazine Recipe from Cooking Light Magazine
Number of Servings: 6

Ingredients

    10 ounce casarecce pasta (short twisted spaghetti)
    1 (5-ounce) package fresh baby spinach
    1 tablespoon olive oil
    1 1/2 cups chopped onion
    1/4 cup all-purpose flour
    4 garlic cloves, minced
    2 1/2 cups 1% low-fat milk
    1/2 cup dry white wine
    1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
    3/4 teaspoon salt
    1/2 teaspoon grated lemon rind
    1/2 freshly squeezed lemon juice
    1/2 teaspoon black pepper
    Cooking spray
    3/4 cup panko (Japanese breadcrumbs), divided - I used whole wheat

Directions

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.