INGREDIENTS
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8 ounces uncooked corkscrew pasta
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1 (1-pint) container grape tomatoes
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1 tablespoon canola oil
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1/4 cup diced shallots
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2 tablespoons minced garlic
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1 teaspoon chopped fresh thyme
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2 tablespoons unsalted tomato paste
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1 tablespoon all-purpose flour
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1 1/4 cups 1% low-fat milk
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3/4 teaspoon freshly ground black pepper
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1/2 teaspoon kosher salt
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4 ounces baby spinach leaves
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4 ounces reduced-fat sharp white cheddar cheese, shredded
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Celery and Parsley Salad