Photo: Whitney Ott; Styling: Claire Spollen
Low-fat cream cheese and silky mascarpone combine to make a dreamy sauce for this dish. Fresh lemon rind brightens up the flavor profile. Serve with green beans for a simple side to this delicious meal.
Serves 4 (serving size: about 2 cups pasta and 1 1/2 teaspoons cheese)
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
2. Add cream cheese and mascarpone cheese to bowl, stirring with a whisk until smooth. Stir in lemon rind and the next 4 ingredients (through nutmeg).
3. Heat saucepan over medium-high heat. Add pasta and cream cheese mixture to pan; cook 1 minute, stirring constantly. Stir in spinach and tomatoes; cook 2 minutes or until spinach wilts, stirring frequently. Remove pan from heat; stir in basil. Sprinkle evenly with cheese; serve immediately.