Source: National Pasta Association

1 pound thin spaghetti, linguine or vermicelli, uncooked
1 (10 ounce) package frozen spinach, thawed
1 (10 ounce) package fat-free cream cheese
1/2 cup skim milk
1 tablespoon red wine vinegar
1 teaspoon chicken bouillon granules
1/2 teaspoon dried Italian herbs

Cook pasta according to package directions. Drain spinach well, squeezing out excess liquid. Combine spinach and remaining ingredients in the container of an electric blender or food processor until smooth. Transfer to a saucepan; heat through.

When pasta is done, drain well. Toss sauce with pasta. Serve immediately.

Servings: 4

Each serving provides:429 Calories, 20 g Protein, 80.7 g Carbohydrates, 2.2 g Fat, 5.2 mg Cholesterol, 504 mg Sodium, Calories from Fat 5%