Categories: Pasta
Ingredients
- 8 oz. uncooked penne or farfalle
- 1 tbsp. olive oil
- 8 cups baby spinach
- 1 tbsp. chopped garlic
- 2 oz. fontina cheese, shredded
- 1/2 cup ricotta
- 1 oz. cream cheese, softened
- 1/4 tsp kosher salt
- 1/8 tsp cayenne
- 1/4 cup finely grated Parmesan
Directions
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Prepare pasta in a large stockpot as directed. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.
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Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat; add to pastas in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.
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Divide pasta among 4 bowls; top with Parmesan cheese. Serve immediately.