Parmesan-Lemon Spinach

• 1/2 cup fat-free half-and-half
• 2 tablespoons shredded or grated Parmesan cheese
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon olive oil
• 2 medium shallots, finely chopped
• 1/4 cup Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt-free all-purpose seasoning blend
• 1/8 teaspoon cayenne (optional)
• 8 ounces spinach (about 8 cups)

1. In a medium bowl, whisk together the half-and-half, Parmesan, and flour until smooth.
2. Set aside.
3. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
4. Cook the shallots for 2 to 3 minutes, or until tender-crisp, stirring occasionally.
5. Stir in the broth, lemon zest, seasoning blend, and cayenne.
6. Cook for 1 minute, or until the mixture is heated through, stirring occasionally.
7. Add the spinach, tossing with two spoons to lightly coat with the broth mixture.
8. Bring to a simmer, covered, over medium-high heat.
9. Reduce the heat and simmer for 2 to 3 minutes, or until the spinach is slightly wilted, stirring occasionally.
10. Increase the heat to medium-high.
11. Cook for 1 to 2 minutes, or until the spinach is completely wilted and tender, stirring occasionally.
12. Stir the reserved half-and-half mixture into the spinach mixture.
13. Simmer for 2 to 3 minutes, or until thickened, stirring occasionally.
14. (Per serving)
15. Calories: 71
16. Total fat: 2.0g
17. Saturated: 0.5g
18. Trans: 0.0g
19. Polyunsaturated: 0.0g
20. Monounsaturated: 1.0g
21. Cholesterol: 2mg
22. Sodium: 120mg
23. Carbohydrates: 10g
24. Fiber: 2g
25. Sugars: 3g
26. Protein: 5g
27. Calcium: 133mg
28. Potassium: 356mg
29. 1/2 starch
30. 1/2 fat

parmesan cheese, flour, olive oil, shallots, chicken broth, lemon zest, salt, cayenne, spinach

Taken from www.epicurious.com/recipes/food/views/parmesan-lemon-spinach-391966 (may not work)