Angel Hair Pasta With Fresh Spinach, Peas & Feta

• lb angel hair pasta or 1 lb thin spaghetti↗1

  uncooked

• cup soft goat cheese or 1/2 cup herb cheese spread↗1⁄2
• cup skim milk↗1⁄4
• tablespoon finely chopped fresh basil or 1 teaspoon dried basil1
• (13 3/4 ounce) can chicken broth↗1
• cups loosely packed finely shredded spinach6

  or a mixture of spinach and arugata

• cup frozen peas↗1

  defrosted

• cups thinly sliced fresh mushrooms3
• cup thinly sliced fresh chives or 1/4 cup dried chives1⁄4

Step-by-step instructions

1. 1

   Whisk the cheese, skim milk and basil in a small bowl until smooth.

2. 2

   Prepare pasta according to package directions, drain thoroughly.

3. 3

   Heat the chicken broth in the pot over medium heat to simmer.

4. 4

   Add the mushrooms and simmer, uncovered, 2 minutes.

5. 5

   Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce.

6. 6

   Stem the spinach and/or arugula.

7. 7

   Wash the greens in several changes of cool water to remove all dirt.

8. 8

   Drain the greens well, preferably in a salad spinner.

9. 9

   Stack several leaves and cut the crosswise into thin strips.

10. 10

    Fold in the spinach.

11. 11

    Check the seasoning and divide the pasta among serving dishes, sprinkle each with chives and serve.