Spanako-Pasta

• 4-1/2 cups uncooked whole wheat spiral pasta
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup reduced-sodium chicken broth or vegetable broth
• 3/4 cup fat-free milk
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 2 ounces reduced-fat cream cheese
• 2 tablespoons lemon juice
• 2 tablespoons snipped fresh dill
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Dash cayenne pepper
• 3/4 cup crumbled feta cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the spinach, Parmesan cheese, cream cheese, lemon juice, dill, nutmeg, salt and cayenne; heat through. Drain pasta, reserving 1 cup liquid. Toss pasta with spinach mixture, adding some of the reserved pasta liquid if needed. Sprinkle with feta cheese.

whole wheat spiral pasta, onion, olive oil, garlic, flour, chicken broth, milk, spinach, parmesan cheese, cream cheese, lemon juice, dill, ground nutmeg, salt, cayenne pepper, feta cheese

Taken from www.tasteofhome.com/recipes/spanako-pasta/ (may not work)