Active Time: 10 MinsTotal Time15 Mins
Yield: Serves 4 (serving size: 1 cup)
Pasta night perfection. Four cheeses team up with gluten-free pasta to deliver a wholesome indulgence.
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)
- 1/2 cup low-fat ricotta cheese
- 1 ounce 1/3-less-fat cream cheese, softened
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup finely grated Parmesan cheese
Nutritional Information
- Calories 409
- Fat 15g
- Satfat 7g
- Unsatfat 6g
- Protein 17g
- Carbohydrate 54g
- Fiber 7g
- Sugars 2g
- Added sugars 0g
- Sodium 507mg
- Calcium 34% DV
- Potassium 2% DV
- Calories 409
- Fat 15g
- Satfat 7g
- Unsatfat 6g
- Protein 17g
- Carbohydrate 54g
- Fiber 7g
- Sugars 2g
- Added sugars 0g
- Sodium 507mg
- Calcium 34% DV
- Potassium 2% DV
How to Make It
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.
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.
Source: Read Full Article