Pasta night perfection. Four cheeses team up with gluten-free pasta to deliver a wholesome indulgence. 

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
10 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.

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  • Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat; add to pasta in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.

  • Divide pasta among 4 bowls; top with Parmesan. Serve immediately.

Nutrition Facts

409 calories; fat 15g; saturated fat 7g; protein 17g; carbohydrates 54g; fiber 7g; sugars 2g; added sugar 0g; sodium 507mg; calcium 0 34% DV; potassium 0 2% DV.
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