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| 1 x ca. 450 g | Penne, Rigatoni, Elbow Mac |
| 1 | Medium Onion, Sliced |
| 4 Esslöffel | Margarine melted |
| 10 x ca. 30 g | Spinach frozen, chopped |
| 1 Teelöffel | garlic powdered |
| 1/4 Tasse | all-purpose flour |
| 3 Tasse | milk |
| 2 Tasse | swiss cheese grated |
| 1/4 Teelöffel | pepper |
| 1/8 Teelöffel | nutmeg ground |
| 2 | Medium Tomatoes, Chopped |
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Prepare Pasta According To Package Directions. Drain Cooked Pasta And Place In A Large Bowl. Meanwhile, In A Large Skillet Over Medium Heat, Cook Onion In Butter Until Softened, About 3 To 5 Minutes. Sprinle Flour Over Spinach And Cook Stirring Constantly For 2 Minutes. Gradually Add Milk And Bring To A Boil. Boil 1 Minute, Stirring Constantly. Remove From Heat And Stir In Swiss Cheese, Pepper, Nutmeg And Tomatoes. Pour Sauce Over Pasta In Serving Bowl. Toss To Coat Well. Each Serving = 479 Calories, 18 g Fat, 20 g Protein, 54 mg Chol, 46 g Carbo, 204 mg Sodium.
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