Name: Creamy Four-Cheese Pasta With Spinach
Total time: 15 min
Yield: Serves 4 (serving size: 1 cup)
Ingredients: 8 ounces uncooked quinoa or chickpea pasta (such as rigatoni, penne, farfalle, or rotini); 1 tablespoon olive oil; 8 cups baby spinach; 1 tablespoon chopped garlic; 2 ounces fontina cheese, shredded (about 1/2 cup); ½ cup low-fat ricotta cheese; 1 ounce 1/3-less-fat cream cheese, softened; ¼ teaspoon kosher salt; ⅛ teaspoon cayenne pepper; ¼ cup finely grated Parmesan cheese

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Credit: Jennifer Causey

Recipe Summary

active:

10 mins

total:

15 mins

Yield:

Serves 4 (serving size: 1 cup)

Nutrition Info

Directions

Step 1
Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.

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Step 2
Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat; add to pasta in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.
Step 3
Divide pasta among 4 bowls; top with Parmesan. Serve immediately.

Nutrition Facts

Per Serving:

409 calories; fat 15g; saturated fat 7g; protein 17g; carbohydrates 54g; fiber 7g; sugars 2g; sodium 507mg.

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Creamy Four-Cheese Pasta With Spinach

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Recipe Summary

Ingredients

Directions

Nutrition Facts

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