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Spaghetti with Parmesan Spinach Sauce

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Spinach, pasta, Parmesan cheese and a creamy sauce...sounds delicious, doesn't it? On the table in minutes, it is one of the quickest pasta recipes out there. As fast as it is delicious, make it for supper tonight.

Serves6 about 1 cup each

Preparation Time15 min

Cooking Time10 min


  • 2 cups Swanson Chicken Broth or Swanson Chicken Stock
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon Italian seasoning, crushed
  • 1/4 teaspoon garlic powder or 1 clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1 (about 10 ounces) package of frozen chopped spinach, thawed and well drained
  • 1/2 cup plain yogurt
  • 1 medium tomato, diced (about 1 cup)
  • 1/2 pound of a 1-pound package spaghetti, cooked without salt and drained
  • 1/4 cup grated Parmesan cheese


  1. Stir the broth, flour, Italian seasoning, garlic powder and black pepper in a 3-quart saucepan. Stir in the spinach. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.

  2. Stir in the yogurt and tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.

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I really like this, even though I can't indulge in this the way I used to due to the prescription I'm currently taking. But as an occasional treat, this is really something I'd enjoy. I think I'd prefer using fettuccine rather than plain spaghetti since the flat noodles seem to hold the sauce better. I'd probably add a bit of crumbled bacon or diced ham to the dish before serving. I like the way the tomatoes add a bit of additional color to the dish.

This was really good... I added some fresh sauteed zucchini and ricotta to the sauce and topped it with shrimp and roasted asparagus. Took me a little longer but the family loved it!


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