1 pound thin spaghetti, linguine or vermicelli, uncooked
1 10-oz. package frozen spinach, thawed
1 10-oz. package fat-free cream cheese
1/2 cup skim milk
1 Tbsp. red wine vinegar
1 tsp. chicken bouillon granules
1/2 tsp. dried Italian herbs
Cook pasta according to package directions. Drain spinach well, squeezing out excess liquid. Combine spinach and remaining ingredients in the container of an electric blender or food processor until smooth. Transfer to a saucepan; heat through.
When pasta is done, drain well. Toss sauce with pasta. Serve immediately. Yields 4 servings.