Garlic cream cheese pasta with spinach
A soft, garlicky sauce comes together in minutes when you melt cream cheese into hot pasta water. This shelf's tangy spread is enough seasoning on its own, so dinner is ready as soon as the pasta is.
About 790 calories a serving, 32 g protein, 103 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 3 cups fresh spinach
From your shelf
- 6 oz garlic & herb cream cheese spread
Staples
- 8 oz pasta
- 1 teaspoon salt
- to taste pepper
- 2 tablespoons butter
- Bring a pot of salted water to a boil and cook 8 oz pasta until just tender, about 9 minutes. While the pasta cooks, warm 2 tablespoons butter in a large skillet over medium heat until foaming.
- Tear 3 cups fresh spinach into the warm butter, stirring often, until wilted and any liquid has evaporated, about 3 minutes. You'll wilt the spinach while the pasta finishes.
- Scoop out 1 cup pasta water into a measuring cup, then drain the pasta. Reduce the skillet heat to low and stir in the drained pasta, 6 oz cream cheese spread, and 1/4 cup pasta water, stirring constantly until the cheese melts and coats everything, about 2 minutes. Add more pasta water if the sauce seems thick, and season with pepper to taste.
Note Swap spinach for arugula or use frozen spinach, thawed and squeezed dry. Leftovers keep in a sealed container for two days; reheat gently with a splash of water. Finish with grated Parmesan and crusty bread alongside.
On the label
PASTEURIZED MILK AND CREAM, WHEY PROTEIN CONCENTRATE, GARLIC, SALT, DRIED ONIONS, DRIED PARSLEY, CAROB BEAN GUM, GUAR GUM, NATURAL FLAVOR, NATAMYCIN (A NATURAL MOLD INHIBITOR), VITAMIN A PALMITATE, CHEESE CULTURE
Philadelphia, cheese, serving 32 g. Ingredients as printed on the label.
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Cooks as cream cheese, margarine, garlic. Half of it left? Use up the cream cheese.