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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
577
CALORIES
$2.49
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
Minced Garlic
1 tbsp minced garlic
Baby Spinach
8 cups baby spinach
Fontina Cheese
2 oz fontina cheese
shredded
Cream Cheese
1 oz cream cheese
softened
Kosher Salt
1/4 tsp kosher salt
Cayenne Pepper
1/8 tsp cayenne pepper
Ricotta Cheese
1/2 cup ricotta cheese
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
50g
CARBS
31g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT