Lemon-Herb Cream Cheese Pasta with Garlic & Spinach
Ingredients
- 12 ouncespasta
- 4 ouncescream cheese
- 4 clovesgarlic
- 1fresh lemon
- 4 cupsfresh spinach
- 2 tablespoonsolive oil
- ¾ cupvegetable broth
- 2 tablespoonsfresh dill
- 2 tablespoonsfresh parsley
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Zest 1 lemon and juice it.
- 03
Chop 2 tablespoons fresh dill and 2 tablespoons fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat olive oil in a large pan over medium heat. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 03
Pour in vegetable broth and bring to a gentle simmer. Cut cream cheese into small chunks and whisk into the broth until smooth, about 1 minute.
- 04
Add spinach to the pan in batches, stirring until wilted, about 2 minutes. Squeeze in lemon juice and zest, then stir well.
- 05
Add the cooked pasta to the sauce. Toss gently, adding reserved pasta water 1/4 cup at a time until the sauce coats the noodles lightly.
- 06
Stir in dill and parsley. Taste and adjust salt and pepper. Serve immediately.
Spice Tips
For extra warmth, increase the red pepper flakes to 1/2 teaspoon. For a herby punch, add 1 tablespoon fresh tarragon or basil alongside the dill. A splash of white wine in place of 1/4 cup broth adds complexity.