hhkk33 10 Posted October 17, 2008 Servings: 4 Points/Serving: 7.84  Ingredients 10 ounces prewashed spinach 2 tablespoons Blue Bonnet Light Vegetable Oil Spread 3 scallions including green tops, chopped 1 1/2 teaspoons dried tarragon 3/4 teaspoon salt 3/4 pound spaghetti 5 oz fat free cream cheese, cut into cubes 2 tablespoons chopped fresh parsley 1/4 cup Kraft Parmesan Grated Cheese Light, divided 1 cup fresh-ground black pepper  Directions 1. Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes. 2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve 1 cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, the cream cheese, parsley, Parmesan, and pepper. If the sauce seems too thick, add more of the reserved pasta water. Share this post Link to post Share on other sites