Ingredients
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3/4 (16 oz) box rigatoni pasta
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1 (12 oz) bag frozen chopped spinach, thawed
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4 cloves garlic, minced
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1 (8 oz) tub chives and onion cream cheese spread
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1 cup crumbled feta
Steps
1
In a Dutch oven, heat salted water to a boil on high. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain in a colander. Meanwhile, squeeze excess moisture from the spinach.
2
In Dutch oven, heat 1 tbsp olive oil on medium. Add the garlic and cook 30–60 sec., until fragrant. Add the cream cheese, spinach, and ½ cup reserved pasta water. Stir until smooth and creamy.
3
Add cooked pasta to sauce and toss until coated. Add more reserved pasta water as needed for desired consistency. Season with salt and pepper and toss with the feta. Serve immediately.
Tips
Add a sprinkle of crushed red pepper flakes for a little heat.
