Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb PENNE, RIGATONI, ELBOW MAC 3 c MILK
1 ea MEDIUM ONION, SLICED 2 c GRATED SWISS CHEESE
4 tb MARGARINE, MELTED 1/4 ts PEPPER
10 oz FROZEN, CHOPPED SPINACH 1/8 ts GROUND NUTMEG
1 ts GARLIC POWDER 2 ea MEDIUM TOMATOES, CHOPPED
1/4 c ALL PURPOSE FLOUR

PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN COOKED PASTA AND
PLACE IN A LARGE BOWL. MEANWHILE, IN A LARGE SKILLET OVER MEDIUM HEAT,
COOK ONION IN BUTTER UNTIL SOFTENED, ABOUT 3 TO 5 MINUTES. SPRINLE FLOUR
OVER SPINACH AND COOK STIRRING CONSTANTLY FOR 2 MINUTES. GRADUALLY ADD
MILK AND BRING TO A BOIL. BOIL 1 MINUTE, STIRRING CONSTANTLY. REMOVE FROM
HEAT AND STIR IN SWISS CHEESE, PEPPER, NUTMEG AND TOMATOES. POUR SAUCE
OVER PASTA IN SERVING BOWL. TOSS TO COAT WELL. EACH SERVING = 479
CALORIES, 18 g FAT, 20 g PROTEIN, 54 mg CHOL, 46 g CARBO, 204 mg SODIUM.

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