Spinach -choke pasta
1 pound regular or whole wheat penne
2 tablespoons extra virgin olive oil (EVOO)
1 large onion, finely chopped
3 cloves garlic, Minced
1/2 cup white wine
2 non fat cups milk
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry
Ground black pepper
1 1/4 cups grated non fat or low fat cheese, plus additional for sprinkling on top
Pre-heat oven to 350ºF.
Place a large pot of water over high heat to cook the pasta. When the water is boiling, add pasta. Cook to al dente according to package directions. Drain the pasta and put aside.
While the pasta is cooking, place a medium pot over medium-low heat with 2 tbsp of the pan of EVOO. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
Turn the heat up to medium-high and cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheese to the sauce and stir until melted.
Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle a touch of cheese over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.