Parmesan-Lemon Spinach

Directions

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