8 oz. ziti (or penne) pasta, cooked and drained
1 tbs. extra-virgin olive oil
1 medium onion, chopped
2 large garlic cloves, crushed
2 tbs. margarine
3 tbs. all-purpose flour
1 1/2 cups fat-free half-and-half
1 cup fat-free milk
1 cup grated parmesan cheese
2 tsp. dried Italian seasoning
salt and pepper to taste
1 (14.5 oz.) can diced tomatoes with Italian herbs
1 (10 oz.) package frozen chopped spinach, thawed and drained
In a large pot, cook the pasta according to package directions.
In a small saucepan, saute' the onions and garlic in the olive oil until browned.
Melt the margarine in a large saucepan; add the flour and stir. Slowly add the half-and-half and the milk and simmer, stirring constantly until thickened. Add the cheese and seasonings; stir until cheese melts. Add the tomatoes, spinach and onion mixture. Heat through. Pour the sauce over warm pasta. Toss and serve. This recipe makes 8 servings. Each serving is 6 points.