Recipes

Creamy Four-Cheese Pasta With Spinach

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.

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