Recipe Of The Week...

I have not posted any delish recipes lately but we had a dinner tonight that was GGGRRREEEAAAT and I wanted to share.

Prosciutto, Spinach, and Pasta Casserole

2- 2/3 cup dried bow tie, penne, or ziti pasta
2 medium onions, cut into thing wedges or 5 medium leeks, sliced
2 cloves garlic, minced
1 tablespoon butter
1/4 all purpose flour
1/2 teaspoon crushed anise seeds
1-3/4 cup milk
1-1/2 cup chicken broth
1/4 cup grated parmesan cheese
1 10-oz. package frozen, chopped spinach, thawed and well drained
2 oz. prosiutto, cut into thin bite-size strips
1 medium tomato, seeded and chopped

1. Cook pasta acorrding to package. Drain; rinse pasta with cold water and drain again.

2. In a large saucepan, cook onion and garlic, covered in butter for about 5 minutes, or until onion is tender, stirring occassionally. Stir in flour, and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in parmesan cheese. Stir in cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole dish.

3. Bake, covered, in a 350' oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomatoes.

Nutrition Facts:
Cal: 288
Total Fat: 3 g.
Fiber: 3 g.

(www.bhg.com/recipes)