1 lb. dry pasta (penne, farfalle or similar shapes work best)
1 10 oz. package of frozen spinach, thawed
1 8 oz. block of fat-free cream cheese
1 cup vegetable broth
3 garlic cloves, minced or pressed
1/4 to 1/3 cup sundried tomatoes, reconstituted and chopped
black pepper to taste
Boil water for pasta and cook al dente, adding spinach to the water about 4
minutes before the pasta is done. Drain pasta and spinach together and set
aside. In the same pot, combine broth, cream cheese and garlic. Heat and
stir until the cheese is melted. Stir in cooked pasta, spinach, sundried
tomatoes and black pepper - serve immediately. This is very easy and fast,
and tastes wonderful!
--- Tara Shank
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