Categories: Pasta

Ingredients

• 2 2/3 cups dried bow tie pasta
• 2 garlic cloves, minced
• 2 medium onions, cut into thin wedges
• 1 tbsp butter
• 1/4 cup flour
• 1/2 tsp anise seeds, crushed
• 1 3/4 cups milk
• 1 1/2 cup chicken broth
• 1/4 cup grated Parmesan
• 10 oz package frozen chopped spinach, thawed and drained
• 2 oz prosciutto, cut into bite-size strips
• 1 medium tomato, seeded and chopped

Directions

1. Cook the pasta. Drain. Rinse with cold water; drain again and set aside.

2. In a large saucepan, cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan. Stir in the cooked pasta, spinach and prosciutto. Spoon the mixture into a casserole dish.

3. Bake, covered, in a 350 oven for 25-30 minutes or until heated through. Let stand 5 minutes. To serve, stir gently and top with chopped tomato.

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