Creamy Spinach &
Pasta Skillet
3 cups uncook
penne pasta
1 tablespoon oil
3 garlic cloves,
minced
1 can (14 ½
oz.) diced tomatoes, undrained
6 oz. Cream
cheese, cubed
1 tablespoon
lemon juice
6 oz. Pkg. Baby
spinach leaves
¼ cup grated
parmesan, divided
Cook pasta as
directed on package, omitting salt. Heat oil in large skillet on
medium heat. Add garlic, cook and stir one minute. Stir in tomatoes
and cook 3 minutes, stirring frequently. Add cream cheese and lemon
juice; cook and stir 3-5 minutes or until cream cheese is melted and
mixture is well blended. Place spinach in a large bowl. Drain pasta,
reserving 1/3 cup of the cooking water. Add the pasta, reserved
water, tomato mixture, and 3 tablespoons parmesan to the spinach; mix
lightly. Serve topped with remaining parmesan.
