Ingredients Jump to Instructions ↓

  1. 2 navel oranges

  2. 3/4 bunch scallions

  3. 1 cup fat-free half & half

  4. 12 oz capellini (angel-hair) pasta

  5. 2 bags (5 to 6 oz each) baby spinach

Instructions Jump to Ingredients ↑

  1. Bring 3 qts lightly salted water to a boil in a large covered pot over high heat.

  2. Meanwhile, finely grate the zest from 1 orange, then squeeze juice from both. Slice scallions (you should have about 3/4 cup).

  3. Bring orange juice and scallions to a simmer in a large nonstick skillet. Cook 3 minutes, or until juice is reduced to about 1 Tbsp. Add half & half and grated zest. Simmer 1 minute, then remove skillet from heat.

  4. Stir pasta into pot of boiling water. Cook, stirring often, 3 minutes. Stir in spinach and cook 1 minute more, or until pasta is firm-tender. Drain in a colander and return to pot. Add orange sauce; toss to mix and coat. Serve grated Parmesan cheese and crushed red pepper at the table, if you wish.


Send feedback