1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
8 ounces uncooked ziti
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1½ cups fat-free half-and-half cream
1 cup shredded Parmesan
2 teaspoons Italian seasoning
¼ teaspoon salt
Dash white pepper
Dash ground nutmeg
1 (14½ ounce) can Italian diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1. In a small saucepan, sauté onion and garlic in oil until tender; set aside.
2. Cook pasta according to package directions.
3. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk. Stir in cream; bring to a boil over medium-low heat. Cook and stir for 2 minutes or until thickened.
4. Reduce heat; add the Parmesan, Italian seasoning, salt, pepper, and nutmeg. Stir until cheese is melted. Add the tomatoes, spinach, and onion mixture; heat through. Drain pasta; toss with vegetable mixture.
Total Fat 8g
Diabetic Exchanges: 1½ starch, 1½ fat, 1 vegetable, ½ fat-free milk
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