In the November issue of Cooking Light I saw the recipe for Creamy Mascarpone and Spinach Linguine and it immediately caught my attention. I’ve been dying to make a version of it ever since. With the new year upon us, on the minds of everyone I know is healthy eating! I’m so excited to continue to bring you fantastic healthy recipes not just the first couple months of 2015, but all throughout the year. I don’t know about you, but my long term goal is to be healthy, and I will help do my part by giving you great tasty recipes to keep you on track!
Although this recipe DOES have cream cheese, for the entire recipe there is only 3 tbsp. That’s hardly enough to shake a stick at and just enough to give this dish the touch of creaminess that makes it oh so delicious. It’s no secret I love gorgeous food. Tell me you don’t look at this recipe and just swoon? The cherry tomatoes give it a bright & beautiful pop that make my heart skip a beat! I’m so strange when it comes to food hee hee, but tell me I’m not alone in this please? Serve this with your favorite loaf of bread hot out of the oven and you’ve got yourself a delicious and guilt-free meal.
Creamy Spinach & Tomato Linguine
Creamy Spinach & Tomato Linguine is a fantastic weeknight meal that you can throw together in a cinch, but looks like you spent hours in the kitchen! The wonderful flavors marry so well together. Tastes great with a slice of your favorite bread!
- 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
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.
Adapted from Cooking Light