Creamy Pasta Florentine - cooking recipe

Ingredients

12 oz Fettuccine
1 (10 oz) pkg frozen, chopped spinach, thawed
1 c water
6 oz reduced fat cream cheese
1 Tbsp chicken flavor bouillon (granules or cubes)
1/8 tsp nutmeg

Preparation

In large pot, cook fettuccine as directed.
Add spinach to water during last 4 minutes of cooking time.
Drain fettuccine and spinach in a colander.
In same pot, over medium heat, combine water, cheese, bouillon and nutmeg; Stir constantly until cheese is melted.
Add fettuccine and spinach; mix well.
Garnish with toasted bread crumbs and grated parmesan cheese if desired.
Makes 6 - 1 cup servings.