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PASTA W/ WILTED GREENS & CASHEW SAUCE




Source of Recipe


planters


List of Ingredients




8 oz. rotelle pasta (4 cups)
1/2 cup sun-dried tomatoes, slivered
1/2 lb. escarole, washed, coarsely chopped (about 8 cups)
1/2 cup PLANTERS Lightly Salted Cashew Halves with Pieces, toasted, finely chopped, divided 1 pkg. (1.8 oz.)
white sauce mix
2-1/4 cups fat free milk
1 Tbsp. lemon juice Cook pasta as directed on package.


Recipe



Stir in tomatoes and escarole. Drain; keep warm. Mix 1/4 cup cashews and white sauce mix in same pan; gradually stir in milk. Cook on medium heat until thickened. Return pasta and vegetables to pan. Toss with sauce and lemon juice. Spoon onto serving platter; sprinkle with remaining cashews. Serve immediately. Makes 6 servings.

Great Substitute: Substitute fresh spinach for escarole.