Spinach Tomato Pasta

1. Make pasta, drain, set aside.

2. Saute onions and garlic in olive oil.

3. Meanwhile, melt butter in large saucepan.

4. Add flour gradually stirring until smooth.

5. Slowly add half& half and milk and simmer until thickened, stirring constantly.

6. Add cheese and Italian seasoning, stirring until cheese is melted.

7. Add tomatoes, spinach, and onion mixture and heat through.

8. Pour sauce over warm pasta and serve.

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Nutrient	Quantity
Total fats	34.0782 g
Protein	147.1913 g
Carbohydrates	118.8363 g
Energy	1385.9942 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5224 g
Water	983.0221 g
Aspartic acid	1.4467 g
Calcium, Ca	1949.8558 mg
Lutein + zeaxanthin	5.36 g
Fiber, total dietary	5.497 g
Carotene, beta	39.32 g
Niacin	8.5098 mg
Vitamin A, RAE	322.9 g
Arginine	1.3172 g
Riboflavin	2.1527 mg
Fatty acids, total saturated 20:1	0.0809 g
Glutamic acid	3.5762 g
Sodium, Na	1708.8067 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3102 g
Total lipid (fat)	34.0782 g
Manganese, Mn	1.0516 mg
Fructose	1.419 g
Proline	1.1043 g
Fatty acids, total saturated 16:0	6.1862 g
Fatty acids, total saturated 8:0	0.2835 g
Sucrose	1.089 g
Choline, total	403.8989 mg
Sugars, total	35.6816 g
Serine	0.8812 g
Fatty acids, total saturated 10:0	0.4057 g
Fatty acids, total saturated 18:0	2.7435 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.3076 mg
Selenium, Se	135.7954 g
Ash	17.8305 g
Vitamin D	4.88 IU
Menaquinone-4	2.44 g
Fatty acids, total saturated 18:1 undifferentiated	10.0553 g
Pantothenic acid	3.1293 mg
Phenylalanine	0.8133 g
Copper, Cu	1.8507 mg
Betaine	4.01 mg
Thiamin	1.3795 mg
Retinol	318.76 g
Methionine	0.4284 g
Iron, Fe	11.6096 mg
Carbohydrate, by difference	118.8363 g
Phosphorus, P	2402.1525 mg
Folate, total	165.785 g
Fatty acids, total saturated 4:0	0.4692 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.6698 g
Cholesterol	284.4667 mg
Valine	0.9448 g
Fatty acids, total saturated 18:2 undifferentiated	6.9611 g
Glycine	0.6359 g
Glucose (dextrose)	2.167 g
Fatty acids, total saturated 14:0	1.6689 g
Zinc, Zn	12.5405 mg
Isoleucine	0.7282 g
Fatty acids, total saturated 12:0	0.4356 g
Fatty acids, total polyunsaturated	8.0339 g
Leucine	1.3294 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	1141.8933 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	165.785 g
Tryptophan	0.2553 g
Vitamin C, total ascorbic acid	12.448 mg
Phytosterols	16.5 mg
Fatty acids, total saturated 6:0	0.3538 g
Lactose	12.322 g
Tyrosine	0.7251 g
Vitamin B-12	8.3209 g
Vitamin K (phylloquinone)	2.7433 g
Fatty acids, total saturated	12.7235 g
Histidine	0.4553 g
Fatty acids, total monounsaturated	10.4573 g
Threonine	0.6434 g
Folate, food	165.785 g
Vitamin D (D2 + D3)	0.244 g
Vitamin D3 (cholecalciferol)	0.244 g
Vitamin E (alpha-tocopherol)	2.6681 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	254.4155 mg
Lysine	0.9361 g
Potassium, K	2893.0017 mg
Cystine	0.1944 g
Fluoride, F	11.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	148.84	11.6632	7.9788
Butter	2 tablespoons	171	7.857	14.4
Garlic	2 cloves	8.94	1.9836	0.03
Spinach	1 package	0	0	0
Onion	1	44	10.274	0.11
Extra virgin olive oil	1 tablespoon	403.4667	0	2.2667
Parmesan cheese	1 cup	296	32	4
Italian seasoning	2 teaspoons	403.4667	0	2.2667
flour	3 tablespoons	108.4275	23.7385	0.4207
half cream	1.5 1/2	205.32	31.32	4.872
penne rigate	16 ounces	403.4667	0	2.2667
tomato basil garlic oregano	1 can	403.4667	0	2.2667