Dinner

Lightened-up Lemon Fusilli is for Dinner.

Lightened-up Lemon Fusilli takes 10 minutes to prepare.

Lightened-up Lemon Fusilli takes 20 minutes to cook.

Lightened-up Lemon Fusilli makes 8 servings.

The ingredients for Lightened-up Lemon Fusilli are:

1 Tbsp. olive oil
2 cloves garlic, minced
1 c. half & half
1 c. skim milk
2 lemons, zested and juiced
1 lb. whole wheat fusilli
1 (6 oz.)pkg. baby spinach
1 pint grape or cherry tomatoes, halved
1/4 c. grated parmesan cheese
2 tsp. sea salt
1 tsp. black pepper

Here is how you make Lightened-up Lemon Fusilli:

1. Bring a large pot of water to a boil for the pasta. When water reaches a boil, cook the pasta according to package directions, about 12 minutes.2. While the water is heating up, heat the olive oil in a medium saucepan over medium heat. Add the garlic and heat for 60 seconds, then add the half & half, milk, zest and juice of both lemons, salt, and pepper. Bring to a boil, then lower heat and simmer for 15 minutes. 3. Drain the pasta. Immediately return it to the pan and add the cream mixture. Cook over medium-low heat for 3 minutes, or until pasta has absorbed most of the sauce. Add the spinach, parmesan, and tomatoes, and toss until spinach wilts. Serve hot.Makes 8 (1 1/2 cup) servings Number of Servings: 8Recipe submitted by SparkPeople user ROSEYJOSIE.

The nutritional information for Lightened-up Lemon Fusilli is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 300.3

• Total Fat: 7.5 g
• Cholesterol: 14.3 mg
• Sodium: 693.0 mg
• Total Carbs: 51.9 g
• Dietary Fiber: 6.3 g
• Protein: 10.7 g

The dietary needs meet for Lightened-up Lemon Fusilli is Vegetarian