Ingredients:
12 oz. linguine, cooked and drained
10 oz. frozen chopped spinach, thawed and drained
1 1/4 cups non fat cream cheese, softened
1/2 cup skim milk
1 tbsp. red wine vinegar
1 tsp. chicken bouillon granules
3/4 tsp. Italian seasoning
1 tsp. garlic powder
1/2 cup nonfat Parmesan cheese, divided

Directions:
Cook pasta according to package directions; drain and keep warm.

Combine spinach, cream cheese, milk, vinegar, bouillon granules, Italian seasoning, garlic powder and 2 tablespoons Parmesan cheese in food processor or blender; process until smooth.

Spray medium saucepan with cooking spray; spoon spinach mixture into saucepan and cook over medium heat, stirring frequently, until completely heated through (about 4 to 6 minutes).

Toss with pasta; top with remaining Parmesan cheese and serve immediately.

Calories per serving: 245
Fat grams per serving: 1
Fiber grams per serving: 3
Servings: 4

Points per serving: 4!!!

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