Spinach and Pasta

Ingredients:

  • 4 ounces uncooked whole wheat pasta (try bow ties or macaroni)
  • 2-10 ounce boxes frozen, chopped spinach
  • 3 tablespoons of Ranch dressing
  • 3 tablespoons shredded, reduced fat cheddar cheese

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cook pasta according to directions on package. Drain and cool.
  3. Microwave spinach on high for 2-3 minutes until thawed. Drain well.
  4. Combine drained spinach, cooked pasta, and dressing in a casserole dish.
  5. Top with cheese and microwave on high for 3-4 minutes. Serve.

Nutrition Facts (Per Serving):

Calories, 205; Carbohydrate, 28 g; Protein, 9 g; Fat, 6 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 2 mg; Fiber 4 g; Total Sugars, 1 g; Sodium, 380 mg; Calcium, 180 mg; Folate, 17 mcg; Iron, 2 mg; Percent Calories from Fat, 26%.


Recipe adapted from Produce for Better Health Foundation (PBH).

Makes 4 servings.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Spinach and Pasta

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Spinach and Pasta
Dinner
3.00 Rating

Ingredients

  • 4 ounces uncooked whole wheat pasta (try bow ties or macaroni)
  • 2-10 ounce boxes frozen, chopped spinach
  • 3 tablespoons of Ranch dressing
  • 3 tablespoons shredded, reduced fat cheddar cheese

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Cook pasta according to directions on package. Drain and cool.
  3. Microwave spinach on high for 2-3 minutes until thawed. Drain well.
  4. Combine drained spinach, cooked pasta, and dressing in a casserole dish.
  5. Top with cheese and microwave on high for 3-4 minutes. Serve.

Nutrition Facts (Per Serving)

Calories, 205; Carbohydrate, 28 g; Protein, 9 g; Fat, 6 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 2 mg; Fiber 4 g; Total Sugars, 1 g; Sodium, 380 mg; Calcium, 180 mg; Folate, 17 mcg; Iron, 2 mg; Percent Calories from Fat, 26%.


Recipe adapted from Produce for Better Health Foundation (PBH).

Makes 4 servings.

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