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Simple Cheesy Spinach Pasta
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Description
This recipe was created out of a desperate attempt to make something out of the scraps I had lying around in my kitchen. I used brown rice pasta and it turned out great but regular pasta works just as well.
Ingredients
- 1 pound Penne Pasta
- 5 ounces, weight Neufchatel Cheese Or Reduced-fat Cream Cheese
- 2 Tablespoons Plain Nonfat Yogurt (or More Or Less)
- 3 cloves Garlic, Minced
- ¾ teaspoons Salt
- ½ teaspoons Pepper
- 6 ounces, weight Frozen Chopped Spinach, Thawed And Squeezed Dry
- Pecorino Romano
Preparation
Start by bringing a large pot of salted water to a boil. Add the penne and cook until al dente, about 12 minutes.
Meanwhile, in a large bowl, mix together neufchatel, yogurt, garlic, salt, pepper, and spinach using a hand mixer and set aside.
Once pasta is cooked, drain but reserve 1 cup of the pasta water. Add the drained pasta to the bowl with the spinach cheese mixture and toss to coat. Add a little bit of the pasta water at a time until you get the thickness you want (I ended up using about 1/2 cup).
Top the pasta with freshly grated pecorino romano and serve.
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