This simple pasta dish is quick to make and tastes amazing. The spinach packs a bright flavor. Serve as a side or main dish. Leftovers can be reheated with a little bit of water to loosen the sauce.
Ingredients
- 8 ounces penne rigate dry
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 9 ounces fresh spinach
- 1/4 teaspoon sea salt
- 5 ounces fat free plain cream cheese
- 1 ounce grated Parmesan cheese
- 1/4 teaspoon nutmeg ground
- 1/4 teaspoon black pepper
Servings: 1 cup servings
Units:
Instructions
- Cook pasta until al dente, following package directions omitting salt. Before draining, reserve at least ½ cup of pasta cooking water and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add garlic and cook for about 1 to 2 minutes until fragrant.
- Add part of the spinach and season with salt. Stir until wilted adding handfuls of spinach at a time.
- When the spinach is wilted, but still bright green, stir in cream cheese and 1/3 cup pasta water. Save remaining pasta water to loosen the sauce, if needed.
- Add grated parmesan cheese and nutmeg to the sauce and stir well.
- Drain pasta and add to the skillet. Serve immediately with a drizzle of olive oil and black pepper.
Recipe Notes
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