- 1 (12 oz.) box spinach
- 1 3/4 cups 2% milk
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/2 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup finely grated Parmesan cheese, plus additional for serving
- 3 tablespoons finely chopped fresh parsley
- calories 438
- fat 10 g
- satfat 6 g
- protein 20 g
- carbohydrate 68 g
- fiber 2 g
- cholesterol 73 mg
- sodium 523 mg
How to Make It
Boil a large pot of salted water. Add pasta and cook according to package directions, stirring occasionally, until al dente.
While pasta cooks, make the sauce: In a bowl, stir together milk, cornstarch and flour. Melt butter in a large, nonstick skillet over medium heat. Add onion and cook, stirring, until softened and golden, about 6 minutes. Stir milk mixture again, then add to onion in pan. Sprinkle with salt and pepper. Cook, stirring, until sauce is thick and creamy, about 4 minutes.
Drain pasta and add to sauce, tossing well. Sprinkle with cheese and toss again. Divide among 4 plates, sprinkle with parsley and more cheese, then serve warm.