Pasta with Creamy Spinach Pesto
uncooked whole-wheat spaghetti
½ pound(s), or linguine
low fat cream cheese
3 Tbsp, (Neufchatel), softened
fresh lemon juice
fresh baby spinach
extra virgin olive oil
2 medium clove(s)
grated Parmesan cheese
- 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