OR 2 (10 ounce) packages frozen spinach, thawed and well drained
1 cup skim milk
1 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper
Directions
Make pappardelle and set aside
Heat the olive oil in a small heavy sauce pan over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft?about 5 minutes
Add the spinach, milk, chicken broth, cheese, and pepper
Bring the mixture to a boil; reduce the heat and simmer, uncovered, for 3 minutes or until the sauce thickens slightly
Pour the sauce into an electric blender or food processor and whirl until the mixture is pureed
Pour the sauce back into the saucepan and reheat over moderate heat until the mixture starts to simmer- about 1 minute
Cook pappardelle al dente, drain well and return to the cooking pot
Add the spinach mixture to pasta and toss well with two forks to mix
Transfer to a heated platter and serve
VARIATION: Substitute 3 cups chopped broccoli florets for spinach and puree as directed.
