Ziti Alfredo with Vegetables

SUBMITTED BY: Emma Magielda PHOTO BY: Sarah C

"'A creamy dressing, lots of flavor an unexpected hint of nutmeg make this hearty pasta dish so delicious i can't resist fixing it often,' relates Emma Magielda of Amsterdam, New York."

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PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
8 ounces dry ziti pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1 1/2 cups fat-free half-and-half
1 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
1/4 teaspoon salt
1 dash white pepper
1 dash ground nutmeg
1 (14.5 ounce) can Italian diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

DIRECTIONS

In a small saucepan, saute onion and garlic in oil until tender; set aside. Cook ziti according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk.
Stir in half-and-half. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Reduce heat; add the Parmesan cheese, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted.
Add the tomatoes, spinach and onion mixture; heat through. Drain the ziti; toss with vegetable mixture.

FOOTNOTE

Nutritional Analysis: One serving (1 cup) equals 264 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 488 mg sodium, 35 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.