Parmesan-Lemon Spinach

Preparation

1. Step 1

   In a medium bowl, whisk together the half-and-half, Parmesan, and flour until smooth. Set aside.

   Step 2

   In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the shallots for 2 to 3 minutes, or until tender-crisp, stirring occasionally.

   Step 3

   Stir in the broth, lemon zest, seasoning blend, and cayenne. Cook for 1 minute, or until the mixture is heated through, stirring occasionally.

   Step 4

   Add the spinach, tossing with two spoons to lightly coat with the broth mixture. Bring to a simmer, covered, over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes, or until the spinach is slightly wilted, stirring occasionally. Increase the heat to medium-high. Cook for 1 to 2 minutes, or until the spinach is completely wilted and tender, stirring occasionally.

   Step 5

   Stir the reserved half-and-half mixture into the spinach mixture. Simmer for 2 to 3 minutes, or until thickened, stirring occasionally.

2. Nutrition information

   Step 6

   (Per serving)

   Step 7

   Calories: 71

   Step 8

   Total fat: 2.0g

   Step 9

   Saturated: 0.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 0.0g

   Step 12

   Monounsaturated: 1.0g

   Step 13

   Cholesterol: 2mg

   Step 14

   Sodium: 120mg

   Step 15

   Carbohydrates: 10g

   Step 16

   Fiber: 2g

   Step 17

   Sugars: 3g

   Step 18

   Protein: 5g

   Step 19

   Calcium: 133mg

   Step 20

   Potassium: 356mg

3. Dietary Exchanges

   Step 21

   1/2 starch

   Step 22

   1/2 fat