- 4 side-dish servings
- 1 7-ounce bag Spinach Miracle Noodles
- 1 1-pound container fresh spinach leaves
- 2 teaspoons extra-virgin olive oil
- ¾ cup chopped shallots
- 1 tablespoon all purpose flour
- 2 tablespoons Dijon Mustard
- ¾ cup fat-free half and half
- ¼ to ½ teaspoon kosher salt
- 1/8 to ¼ teaspoon freshly ground black pepper
- Prepare the spinach noodles according to the package directions, except boil for 2 minutes. Set noodles aside.
- Place a sieve over a large bowl. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Add 1/3 of spinach. Cook 1 minute. Then using 2 heatproof spatulas, carefully turn spinach over again and again 1 to 2 minutes, or until wilted and still bright green (volume will be greatly reduced). Scrape spinach into sieve. Repeat 2 more times with remaining spinach. Press on spinach in sieve to help release excess liquid.
- Coat same skillet with nonstick spray. Add oil and heat over medium heat, tilting skillet to coat evenly. Add shallots and sauté 4 minutes, or until tender and just beginning to brown. Sprinkle flour over shallots. Stir to blend and cook flour 1 minute. Stir in mustard, then half and half. Whisk to blend. Stir about 1 minute, or until sauce thickens. Mix in spinach, then noodles (mixture will be thick). Cook 2 minutes, stirring and tossing, or until blended and the creamed spinach becomes moist (remaining liquid in spinach will loosen the thick mixture). Season with ¼ teaspoon salt and 1/8 teaspoon pepper, then adjust with more of each, if desired.
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