Sometimes we select buttered noodles as a meal side dish, but I saw a different take called Spinach Parmesan Linguine by Taste of Home. I didn’t have any linguine at the pantry so I just used spaghetti noodles. A whole grain noodle would certainly make this dish healthier. My children sometimes put there noses up to spinach, but liked this dish.
Recipe:
1 package (16 oz) noodles
1 cup chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/3 cup milk
2 tablespoons cream cheese (I used plain yogurt in the same amount)
Salt and pepper to taste
1 cup (4 ounces) shredded parmesan cheese
1/2 up shredded mozzarella cheese
Cook noodles according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered, for 5 minutes. Stir in spinach; cook for 2 minutes.
Add the milk, cream cheese (plain yogurt), salt and pepper; stir until cheese is melted. Drain noodles and place in a serving bowl. Add sauce and toss to coat. Sprinkle with parmesan and mozzarella cheeses; toss to coat. Yield: 10 servings.
