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Velvety Spinach and Four-Cheese Penne

Experience pasta night elevated with this deliciously rich and creamy four-cheese penne tossed with fresh spinach for a scrumptious and wholesome meal.
3
30 min
TOTAL TIME
433
CALORIES
$2.39
PER SERVING
Velvety Spinach and Four-Cheese Penne
Ingredients
10 INGREDIENTS
4 SERVINGS
Olive Oil
1 tbsp olive oil
Parmesan Cheese
1/4 cup parmesan cheese
finely grated
Penne Pasta
8 oz penne pasta
Shredded Fontina Cheese
2 oz shredded fontina cheese
Minced Garlic
1 tbsp minced garlic
Baby Spinach
8 cups baby spinach
1/3 Less Fat Cream Cheese
1 oz 1/3 less fat cream cheese
softened
Cayenne Pepper
1/8 tsp cayenne pepper
Low Fat Ricotta Cheese
1/2 cup low fat ricotta cheese
Kosher Salt
1/4 tsp kosher salt
Directions
7 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and reserve 1/4 cup of pasta water.
2
In a large saucepan, heat olive oil over medium-high heat.
3
Add baby spinach and minced garlic to the saucepan; cook until spinach wilts and garlic is slightly softened, about 3 minutes.
4
Add fontina, ricotta, and cream cheese to the saucepan; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds.
5
Remove saucepan from heat and add the cooked penne pasta and reserved pasta water. Mix well.
6
Season with kosher salt and cayenne pepper.
7
Divide pasta among 4 bowls and top each with 1 tablespoon of finely grated Parmesan cheese. Serve immediately.
Health Info
Macros
47g
CARBS
17g
FAT
23g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT