A straightforward weeknight pasta that turns a vegetable-studded cream cheese into a sauce, built from what the spread already holds. The bell peppers, onions, and carrots soften into the base while pasta water loosens everything into something silky and ready to coat the noodles.

Serves 2. 25 minutes, 12 at the stove.

About 800 calories a serving, 26 g protein, 100 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil and cook 8 oz pasta until al dente, about 9 minutes; reserve 1 cup of pasta water before draining.12 min
2. While water heats, melt 2 tablespoons butter in a wide skillet over medium heat and add 1 small onion cut into thin wedges and 1 minced garlic clove; cook until the onion softens, about 4 minutes.4 min
3. Add the 8 oz Philadelphia spread to the skillet and stir constantly as it warms and begins to melt, about 2 minutes.2 min
4. Pour in 1 cup of the reserved pasta water a splash at a time, stirring until you have a sauce that coats a spoon, then add the drained pasta and toss to coat; fold in 3 oz fresh spinach or kale and let it wilt into the heat, about 1 minute.1 min
5. Taste and adjust salt and pepper.

Note Swap the greens for any vegetables in the crisper drawer or add a handful of halved cherry tomatoes at the end. The pasta keeps covered in the fridge for two days; reheat gently with a splash of water. Serve with grated Parmesan cheese and crusty bread.