| Ingredients |
| Cooked Rigatoni Pasta |
4 cups |
1 L |
| All-Purpose Flour |
2 tbsp |
30 ml |
| Skim Milk |
2 cups |
500 ml |
| chili powder |
1 tsp |
5 ml |
| black pepper |
1/2 tsp |
2 ml |
| garlic powder |
1 tsp |
5 ml |
| frozen spinach, thawed and drained |
1 pkg |
300 g |
| grated light cheddar cheese |
1/2 cup |
125 ml |
| light Parmesan cheese |
1/4 tsp |
50 ml |
| Directions |
| Step 1 |
Add all ingredients except rigatoni in a saucepan Cook at medium heat until cheddar cheese is melted. |
| Step 2 |
Pour over pasta and toss to combine. Makes 4 servings |
| Submitted by: |
Hal Johnson and Joanne McLeod |
|
