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1
In a medium bowl, whisk together the half-and-half, Parmesan, and flour until smooth.
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2
Set aside.
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3
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
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4
Cook the shallots for 2 to 3 minutes, or until tender-crisp, stirring occasionally.
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5
Stir in the broth, lemon zest, seasoning blend, and cayenne.
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6
Cook for 1 minute, or until the mixture is heated through, stirring occasionally.
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7
Add the spinach, tossing with two spoons to lightly coat with the broth mixture.
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8
Bring to a simmer, covered, over medium-high heat.
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9
Reduce the heat and simmer for 2 to 3 minutes, or until the spinach is slightly wilted, stirring occasionally.
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10
Increase the heat to medium-high.
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11
Cook for 1 to 2 minutes, or until the spinach is completely wilted and tender, stirring occasionally.
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12
Stir the reserved half-and-half mixture into the spinach mixture.
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13
Simmer for 2 to 3 minutes, or until thickened, stirring occasionally.
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14
(Per serving)
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15
Calories: 71
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16
Total fat: 2.0g
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17
Saturated: 0.5g
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18
Trans: 0.0g
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19
Polyunsaturated: 0.0g
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20
Monounsaturated: 1.0g
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21
Cholesterol: 2mg
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22
Sodium: 120mg
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23
Carbohydrates: 10g
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24
Fiber: 2g
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25
Sugars: 3g
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26
Protein: 5g
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27
Calcium: 133mg
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28
Potassium: 356mg
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29
1/2 starch
-
30
1/2 fat
