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.
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Enjoyed this and happy to see how low-cal it is for a pasta dish. To suit our tastes, omitted lemon juice and nutmeg, and added a little crushed red pepper in step 2. The lemon rind added enough lemon flavor for us. Leftovers were good the next day, although the sauce had pretty well dried up.
A light, tasty pasta dish. A bit more time intensive than I had thought, but worth it. Another nice aspect to this dish is I had all but the mascarpone and fresh pasta on hand, including being able to use the last of my own tomatoes and basil. It seemed like the sauce was a bit skimpy so I did add in another Tbs of all cheeses. Also added two cups of rotisserie chicken left from another meal and upped the spinach to make it a "one dish meal" for my hubby and adult son. Because it isn't dinner here without meat!
My girls and I loved it for meatless monday and I have one very picky girl. I didn't use mushrooms. Super fresh tasting b/c of the lemon. I'd like to try it with whole wheat pasta next time - and see what happens