Orange Spinach Pasta
Source of Recipe
by Marsha, from "Dinner's On ... 15 Minutes Away"
List of Ingredients
2 navel oranges
3/4 bunch scallions (green onions), about 3/4 cup
1 cup fat-free half-and-half, such as Land O' Lakes
12 ounces angel hair pasta (we used 9 ounces of Buitoni fresh pasta)
2 (6-ounce) bags baby spinachRecipe
Put water on to boil for pasta. Grate peel from 1 orange and set aside; squeeze juice from both oranges. Slice scallions.
Bring juice and scallions to a simmer in a nonstick skillet (or pot). Cook 3 minutes or until juice is reduced to about 1 tablespoon (after 5 minutes, we still had 2 or 3 tablespoons of sauce and went with it).
Stir in half-and-half and orange peel (we also added a sprinkling of salt and pepper). Simmer 1 minute (or until pasta is done). Remove skillet from heat.
Add spinach to the boiling pasta water 1 minute before pasta is done (we had to push it down into the water with a large spoon).
Drain and return to pot. Pour orange sauce over top and toss to mix and coat. (Let sit a few minutes for the pasta to absorb the sauce.) Pass grated Parmesan cheese and crushed red pepper.
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