| 8 ounces | Ziti (or penne) pasta, cooked and drained |
| 1 tbsp | Extra-virgin olive oil |
| 1 | Medium onion, chopped |
| 2 | Large garlic cloves, crushed |
| 2 tbsp | Butter |
| 3 tbsp | All-purpose flour |
| 1 1/2 cups | Fat-free half-and-half |
| 1 cup | Fat-free milk |
| 1 cup | Grated Parmesan cheese |
| 2 tsps | Dried Italian seasoning |
| | Salt and pepper, to taste |
| 1 14.5-ounce | Can diced tomatoes with Italian herbs |
| 1 10-ounce | Package frozen chopped spinach, thawed, drained |
In a large pot, cook pasta according to package directions.
In a small saucepan, sauté onions and garlic in olive oil until browned.
In a large saucepan, melt butter; add flour and stir. Slowly, add half-and-half and milk and simmer, stirring constantly, until thickened.
Add cheese and seasonings; stir until cheese melts. Add tomatoes, spinach and onion mixture; heat through.
Pour over warm pasta, toss and serve.
Serve with Garlic bread and a salad.
Leftovers can be refrigerated and reheated in the microwave.