Baked Pasta with Spinach, Lemon, and Cheese
I decided to do a "Meatless Monday" recipe and combine it with comfort food. I did not use the bread crumbs, although I think the dish could have benefited from it. I also didn't have enough parmesan cheese, so I substitued Mexican Jalesco cheese - interesting, but think the recipe as is would be much better. Finally, I used frozen spinach. Thanks to Kathleen for being the brave soul who is actually commenting on the site :). Also, not sure what happened this time, but can't find my fabulous photos. Happy Cooking!
Photo:
John Autry; Styling: Mindi Shapiro Levine
Casarecce
pasta is a short noodle with a curled edge that provides a large groove to hold
the creamy sauce. If you can't find it, use fusilli, campanelle, or radiatore.
Use a large, deep pot for the pasta so the spinach will fit inside, as well.
Yield: 6 servings
Total: 1 Hour, 33 Minutes
Recipe
from
Cooking Light
Recipe
Time
Total: 1 Hour, 33 Minutes
Ingredients
10 ounce casarecce pasta or fusilli (short twisted
spaghetti) 1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
4 cups chopped onion
1 1/10 ounces all-purpose flour (about 1/4 cup)
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
1/4 teaspoon grated lemon rind
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided
·
Nutritional Information
Amount per serving
· Calories: 396
· Fat: 8.2g
· Saturated fat: 3.5g
· Monounsaturated fat: 3.1g
· Polyunsaturated fat: 0.5g
· Protein: 18.4g
· Carbohydrate: 63.3g
· Fiber: 4.9g
· Cholesterol: 17mg
· Iron: 3mg
· Sodium: 611mg
· Calcium: 325mg
Preparation
1. 1. Preheat oven to 350°.
2. 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. 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 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. 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.
Jeanne
Kelley, Cooking Light
MARCH 2011
MARCH 2011