Creamy Fusili with Spinach
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 10 ounce fusilli (short twisted spaghetti)
  • 1 (5-ounce) package fresh baby spinach
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • ¼ cup all-purpose flour, sifted
  • 4 garlic cloves, minced
  • 2½ cups 1% low-fat milk
  • ½ cup dry white wine
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
  • ¾ teaspoon salt
  • ¼ teaspoon grated lemon rind
  • ½ teaspoon black pepper
  • Cooking spray
  • ¾ cup panko (Japanese breadcrumbs), divided
Instructions
  1. Preheat oven to 350 degrees F. Meanwhile, cook pasta in boiling water according to package directions for al dente pasta.
  2. Remove from heat and stir spinach into pasta and pasta water. Let stand about two minutes, or until spinach begins to wilt. Drain pasta mixture in a colander over the sink.
  3. Heat a large nonstick skillet over medium heat and add olive oil to pan; swirling to coat. Add onion and cook 10 minutes or until they begin to turn golden brown, stirring frequently.
  4. Add flour and garlic; cook 1 minute, stirring constantly with a whisk, careful not to let flour brown. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in ¾ cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
  5. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining ¼ cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.
Recipe by In Good Taste at http://ingoodtaste.kitchen/creamy-fusilli-spinach/