Spinach With Pesto Cream Sauce

My recipe for creamed spinach in a delicious pesto sauce.

• Ready In: 25 mins
• Serves: 6

Ingredients

• SPINACH

• 2 (16 ounce) containers  fresh  Baby Spinach (Organics brand)

• BROTH

• 3⁄4 cup chicken broth
• 1  tablespoon butter
• 4  teaspoons fresh lemon juice
• 1⁄4 teaspoon  grated fresh lemon zest (yellow rind only)
• 1⁄4 teaspoon  freshly grated nutmeg (plus 1 pinch, to 3/8 teaspoon)
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon sugar
• 1  dash fresh ground white pepper
• 1⁄2 medium  sweet  vidalia onion, chopped
• 4  fresh garlic cloves, minced

• SAUCE

• 1⁄2 cup  fat-free cream cheese spread
• 1⁄3 cup  fresh deli basil pesto

• OPTIONAL FOLD-IN INGREDIENT

• 2 -4  tablespoons  crumbled feta cheese

Directions

1. PLACE contents of 2 (16 ounce) tubs Organics brand fresh baby spinach in large soup pot over medium heat; POUR 1/2 cup water evenly over spinach; TOSS spinach until evenly dampened.
2. COVER pot; COOK spinach just until wilted, between 3-5 minutes, stirring once.
3. RETURN spinach into colander in sink; DRAIN completely and let set until ready to use.
4. INTO the medium saucepan ADD: 3/4 cup chicken broth, 1 tablespoon butter, 4 teaspoon fresh lemon juice, 1/4 teaspoon fresh grated lemon zest, 3/8 teaspoon freshly grated nutmeg, 1/4 teaspoon sea salt, 1/4 teaspoon sugar, 1 dash fresh ground white pepper; BRING broth to gentle boil over medium heat.
5. CHOP 1/2 medium sweet Vidalia onion; MINCE 4 fresh garlic cloves; ADD both to the saucepan with broth mixture; GRATE 1/4 teaspoon fresh lemon zest; SQUEEZE 4 teaspoons fresh lemon juice. ADD all to broth mixture; REDUCE heat slightly.
6. SIMMER uncovered until onion is almost transparent; REDUCE heat to low.
7. STIR in 1/2 cup light cream cheese spread (up to 8 ounces) and 1/3 cup (or more) fresh deli basil pesto into the saucepan mixture, FOLD together gently until cream cheese has melted and the sauce is consistent and creamy (STIR 2 tablespoons heavy cream now if a richer sauce is desired); SEASON sauce to taste now, if necessary.
8. REMOVE drained cooled spinach from colander; CHOP spinach coarsely.
9. FOLD spinach into sauce mixture until thoroughly blended (FOLD in 2-4 tablespoons crumbled feta cheese now, if desired, one tablespoon at a time, gradually until blended).
10. SERVE and ENJOY.