Ingredients

The following ingredients have 6 Servings
  • 1 9-oz pkg. refrigerated fresh linguine
  • 3 tbsp. cream cheese (softened)
  • 1/4 c. pesto
  • Fresh grated lemon rind of 2 medium lemons
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 c. baby spinach leaves
  • 1 pint cherry tomatoes (halved)
  • 2 tbsp. grated Parmegiano-Reggiano cheese

Instruction

  • Cook pasta according to package directions, omitting salt & oil. Drain pasta in a colander over bowl, leaving 1 c. cooking liquid in pan. Return to stove on medium heat. 
  • In a small bowl, mix together cream cheese, pesto, lemon juice, lemon rind, salt, and pepper. Add pasta and cream cheese mixture to pan; cook 1 minute, stirring constantly. 
  • Stir in spinach; cook two minutes until spinach wilts. 
  • Add tomatoes. Remove pan from heat. Sprinkle evenly with cheese. Serve immediately.