Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups vegetable broth
  • 8 ounces cream cheese (fat-free, diced into medium-sized cubes)
  • 6 cups baby spinach
  • 1 pound whole-grain spaghetti (cooked)
  • 1/2 cup mozzarella cheese (part-skim, low-fat, shredded)

Instruction

  • In a large skillet, bring the vegetable broth to a simmer. Add the cream cheese one cube at a time and whisk until smooth. Gently stir in the spinach and cook until spinach is wilted. Stir often to prevent the sauce from burning.
  • Stir in the cooked pasta and toss to coat in the sauce. Top with the shredded mozzarella and cover until the cheese has melted. Serve and enjoy!