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For the green mixture:
1 cup baby spinach, washed
2-3 garlic cloves
1/2 cup parsley, washed
1/2 cup milk
For the sauce and pasta:
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 F.
In a food processor, add spinach, garlic, parsley and milk and blend on high speed, until smooth. Set aside.
In a large saucepan on medium heat, add Country Crock Original Spread and then add the flour to make a roux, whisk continuously for 2-3 minutes, over low to medium heat.
Now slowly pour your milk into the roux and whisk continuously, bringing it to a boil.
Reduce heat to low and whisk continuously until sauce starts to thicken and is bubbling.
Add shredded cheddar cheese to the sauce and whisk until melted. Once cheese is melted, add the green mixture and reserved pasta water, mix thoroughly.
Stir in pasta, broccoli, and peas. Season with salt and pepper.
Transfer to a greased 9x13 inch baking dish and spread cheese all over it before placing in the oven.
Bake for 18-20 minutes or until the cheese starts bubbling.
Garnish with parmesan, serve hot and enjoy!
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