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.
1 (9-ounce) package refrigerated fresh linguine
3 tablespoons 1/3-less-fat cream cheese
1 1/2 tablespoons mascarpone cheese
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
4 cups baby spinach leaves
1 pint cherry tomatoes, halved
1/4 cup sliced fresh basil
2 tablespoons grated Parmigiano-Reggiano cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
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).
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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