In a large pot, bring water to boil for pasta. Add whole grain rotini and cook until tender. Drain and set aside. In a blender, combine all the ingredients except for the spinach and blend until smooth. Pour the sauce into a medium saucepan and cook over medium heat. Cook until sauce is bubbly. Add the baby spinach into the sauce and stir until the spinach starts to wilt. Remove the pan from heat. Mix with the rotini and serve immediately.

CHEF’S NOTE: This recipe is also good served with peas. In place of the spinach, add 1-2 cups of peas (I use frozen; thaw out in the microwave for 4-5 minutes, then add to the Alfredo sauce and pasta). The sauce is also great served over brown rice or a baked potato (white or sweet potato).