Angel Hair Pasta With Fresh Spinach, Peas & Feta

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb angel hair pasta or 1 lb thin spaghetti, uncooked
• 1/2 cup soft goat cheese or 1/2 cup herb cheese spread
• 1/4 cup skim milk
• 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
• 1 (13 3/4 ounce) can chicken broth
• 6 cups loosely packed finely shredded spinach (or a mixture of spinach and arugula)
• 1 cup frozen peas, defrosted
• 3 cups thinly sliced fresh mushrooms
• 1/4 cup thinly sliced fresh chives or 1/4 cup dried chives

Recipe

• 1 whisk the cheese, skim milk and basil in a small bowl until smooth.
• 2 prepare pasta according to package directions, drain thoroughly.
• 3 heat the chicken broth in the pot over medium heat to simmering.
• 4 add the mushrooms and simmer, uncovered, 2 minutes.
• 5 add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce.
• 6 stem the spinach and/or arugula.
• 7 wash the greens in several changes of cool water to remove all dirt.
• 8 drain the greens well, preferably in a salad spinner.
• 9 stack several leaves and cut the crosswise into thin strips.
• 10 fold in the spinach.
• 11 check the seasoning and divide the pasta among serving dishes, sprinkle each with chives and serve.