This European-style, light and nut-free herbed cheese and spinach pasta is a delicious lunch option made with spaghetti, spinach, and creamy cheese.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 17 mins – easy
🍽 6 servings – 438 kcal per serving
|
Serving 186g |
Fat 15g |
Sat. fat 6g |
Sodium 928mg |
|
Carbs 61g |
Fibers 4g |
Sugars 3g |
Proteins 13g |
INGREDIENTS
- 1 tsp black pepper
- 2 tsp salt
- 1 lb spaghetti
- 2 tbsp olive oil
- 1 lb spinach
- 6 oz cream cheese
TOOLS
- 1 saucepan
- 1 colander
- 1 skillet
- 1 lid
- 1 wooden spoon
STEPS
Pour 16 cups of water into a saucepan and turn on the heat. Bring the water to a boil, then add spaghetti and 1 tsp of salt to the saucepan. Cook for 8 minutes. Then remove from the heat and drain the cooked spaghetti in a colander.
Drizzle olive oil over a skillet and turn on the heat. Add the spinach to the skillet and stir with a wooden spoon. Cover with a lid and cook for 2 minutes. Then remove the lid and add the cream cheese and drained spaghetti. Sprinkle with 1 tsp of salt and 1 tsp of black pepper and cook for 2 more minutes while stirring with a wooden spoon. Then remove from the heat.
It’s ready to be served !
