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Creamed Spinach Linguine

Ready in under 30 minutes, this hacked 5-ingredient vegetarian pasta feels luxurious enough for company but is still easy enough for any weeknight meal.

Serves 4
Ready in 24 mins
Prep time 1 mins
Cooking time 23 mins
425 calories per serving


> 12 oz linguine
> 1 (6 oz) bag baby spinach
> 1 (10 oz) pkg frozen creamed spinach, thawed
> 1/2 (8 oz) pkg reduced-fat cream cheese
> 1 tbsp sliced basil leaves, to garnish
> Grated Parmesan cheese, to serve (optional)


Bring a large pot of salted water to a boil on high. Cook the pasta according to package directions. Place the baby spinach in a colander. Reserve ½ cup pasta water, then drain pasta over spinach to wilt it.
In same pot, cook the creamed spinach and cream cheese on medium 2–3 min., until smooth and warm, stirring. Return pasta and wilted spinach to pot. Cook 1–2 min., until pasta is coated with sauce. Season with salt and pepper. If sauce is too thick, add reserved pasta water, 2 tbsp at a time. Garnish with the basil. Top with the Parmesan, if desired.

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