CREAMY SPINACH PASTA

 

1 pkg (12-oz) medium-size noodles

1 cup half-and-half cream
1 pkg (10-oz) frozen chopped spinach, thawed
6 tbsp butter, melted
2 tsp seasoned salt
1 1/2 cup shredded Cheddar-Monterey Jack cheese blend

Cook noodles according to package directions; drain well.

Lightly spray the inside of a 5 to 6-quart size slow cooker.

Combine the noodles, cream, spinach, butter and salt in the cooker.

Cover and cook on low 2 to 3 hours.

Fold in the cheese and it is ready to serve.

Yield: 4 servings

NY Times Photo