Pasta with creamy spinach pesto
1¼ tsp(s), divided, or more to taste
Whipped cream cheese
2½ tbsp(s), reduced-fat
Uncooked whole wheat pasta
8 oz, spaghetti or linguine recommended
4½ cup(s), baby variety, washed and dried
1½ tsp(s), extra virgin
2 clove(s), small
Fresh lemon juice
1 tsp(s), or to taste
- Bring a large pot of salted water to a boil (use 1 teaspoon salt). Add pasta and cook as package directs until al dente, about 8 minutes.
- Meanwhile, in a food processor or blender, process spinach, water, oil, garlic and remaining 1/4 teaspoon salt until smooth; set aside.
- Reserve 1/4 cup pasta cooking water and then drain pasta. Return pasta to pot; add cream cheese and stir until melted. Add pesto sauce and toss to combine, adding reserved cooking water if a thinner consistency is desired. Season with fresh lemon juice and salt, if desired.
- Yields about 1 1/4 cups per serving.