1 Bag Pasta -- used butterfly 1 Box Frozen Spinach 2 C Tomatoes -- chopped, or fresh -- tomatoes 1 Container Fatfree Cream Cheese -- most of it not all Black Pepper Assorted Herbs Boil the pasta, drain and reserve Meanwhile, microwave the frozen spinach until it's thawed Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts Add the chopped tomatoes, heat and stir until you blend the sauce Pour the sauce over the pasta, mix it all together, add pepper and herbs. Serve. >From: bek@po.cwru.edu (Brett Haynes) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com
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