Monday, August 18, 2008

I just made this great pasta for Dennis' lunch tomorrow, so good and so good for you!

Ranae’s Undercover Alfredo Florentine

½ pack fat free cream cheese, or whole tub of better n’ cream cheese soy cream cheese substitute
½ cup veggie broth
1 heaping spoonful of Nayonaise (soy mayo)
Minced garlic or garlic powder to taste (I use 4 cloves)
optional – a few splashes of jalapeño Tabasco sauce
1 can white kidney beans, drained (i promise you'll never know!!)
3-4 cups fresh baby spinach – big stems removed, julienned or ½ bag frozen spinach
Wheat germ – toasted or untoasted for sprinkling on top
Cooked, drained whole wheat pasta (I use Barilla Plus for extra protein)

In a sauce pan over medium heat, add all ingredients except spinach, pasta and wheat germ and blend with an immersion blender – if you don’t have one just pop everything in the food processor before adding to pan until it is a creamy smooth consistency. Stir in spinach let simmer over medium until spinach is mostly thawed/wilted. Pour mixture over pasta in glass casserole dish sprayed with cooking spray. Sprinkle on wheat germ and veggie parm if desired. Bake at 350 for around 25 minutes.

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