Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
PASTA
- Cook and drain pasta according to instructions on box. I use penne but any pasta will work.
SAUCE
- Put cream cheese on the counter while gathering other ingredients so it can begin to soften. This will make it easier to incorporate into the sauce.
- I typically begin the sauce at the same time as the pasta. In a large skillet or pot, add olive oil and minced garlic. Heat on medium-low, stirring constantly, until slightly golden and fragrant.
- Add fresh spinach, stirring frequently, and cook until just starting to wilt.
- Add chicken broth and cream cheese. Increase heat to medium and cook, stirring frequently, until cream cheese is melted and ingredients are melded together. Stir in salt and pepper.
- Add cooked and drained pasta and give a quick stir. Then, mix in parmesan cheese and serve.
STORAGE
- Store pasta in an airtight container in the refrigerator for up to 4-5 days. When reheating, I typically add a little leftover chicken broth so it doesn’t dry out.
Video
Notes
SPINACH: This recipe is very flexible when it comes to the spinach. Feel free to adjust the quantity to your personal preference—add a little extra if you love your greens!
