SPINACH SPAGHETTI

Makes: 4 Servings

1 lb Thin Spaghetti, Linguine or vermicelli, uncooked
1 10-oz package frozen spinach, thawed
1 10-oz package fat-free cream cheese
½ cup skim milk
1 tbsp red wine vinegar
1 tsp chicken bouillon granules
½ tsp dried Italian herbs

1. Cook pasta according to package directions.
2. Drain spinach well. Squeeze out excess liquid.
3. Combine spinach and remaining ingredients in electric blender or food processor until smooth.
4. Transfer to a saucepan, heat through
5. When pasta is done, drain well.
6. Toss sauce with pasta.
7. Serve immediately.