- October 25, 2020 at 9:33 am #593317
Pasta with Spinach
3 cups penne pasta, uncooked
1 tbs oil
3 cloves garlic, minced
14 ½-oz can diced tomatoes, drained
6-oz pkg cream cheese, cubed
1 tbs lemon juice
6-oz pkg baby spinach leaves
1/4 cup grated Parmesan cheese, divided
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add garlic. Cook and stir 1 min. Stir in tomatoes. Cook 3 min or until heated through, stirring frequently. Add cream cheese and lemon juice. Cook and stir 3 to 5 min or until cream cheese is melted and mixture is well blended.
Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 tbs Parmesan to spinach. Mix lightly. Serve topped with remaining Parmesan. Serves 8
- October 25, 2020 at 9:37 am #593350
I’ve never tried it with the cream cheese, I’ll bet that adds a depth of flavor and creaminess!
I do usually add sauteed onion bits and use fire roasted tomatoes rather than just diced tomatoes. I like the spicy kick they impart.
I’ll definitely try it with cream cheese next time. Sometimes if we have leftover ham or sausage we cut that up and add it as well.
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