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Spinach Taragon Spaghetti

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Servings: 4

Points/Serving: 7.84



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



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.

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