Pasta with Creamy Spinach Pesto
- Total Time
uncooked whole-wheat spaghetti½ pound(s), or linguine
low fat cream cheese3 Tbsp, (Neufchatel), softened
fresh lemon juice1 tsp
fresh baby spinach4 ½ cup(s)
extra virgin olive oil1 ½ tsp
garlic clove(s)2 medium clove(s)
table salt½ tsp
black pepper⅛ tsp
grated Parmesan cheese4 Tbsp
- Cook pasta according to package directions. Drain, reserving ¼ cup cooking water. Transfer pasta to large serving bowl. Add cream cheese and lemon juice and toss until cheese is melted. Keep warm.
- Meanwhile, to make pesto, puree spinach, water, oil, garlic, salt, and pepper in food processor.
- Add pesto to pasta mixture and toss to combine. If needed, stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten.
- Divide pasta evenly among 4 bowls and sprinkle evenly with Parmesan.
- Serving size: 1¼ cups