Creamy Four-Cheese Pasta With Spinach
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)
- ½ cup low-fat ricotta cheese
- 1 ounce 1/3-less-fat cream cheese, softened
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- ¼ cup finely grated Parmesan cheese
Instructions
- 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.
- 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.
- Divide pasta among 4 bowls; top with Parmesan. Serve immediately.
