Try this Bowtie Pasta and Cream Cheese recipe.
- Carbohydrate 59.6272881980085 g
- Cholesterol 129.195408705548 mg
- Fat 22.1097880825036 g
- Fiber 3.15725010752678 g
- Protein 17.1917712665718 g
- Saturated Fat 11.2947231308962 g
- Serving Size 1 1 Serving (310g)
- Sodium 262.490330497866 mg
- Sugar 56.4700380904818 g
- Trans Fat 3.83649566722617 g
- Calories 497 calories
Step-by-step
- Warm spinach in pot on stove.
- Add cream cheese and heat until melted.
- Add the tomatoes, heat until warm.
- Add spices and toss with pasta
Vibrant green ribbons of thawed spinach and ruby-red diced tomatoes contrast sharply against pale, glossy folds of pasta coated in a rich dairy emulsion. Building this sauce relies entirely on moderate residual heat. Introducing cream cheese directly to a boiling burner will cause the dairy solids to break and curdle rather than melting into a cohesive coating. Thaw the ten-ounce box of spinach completely and squeeze out excess moisture through a fine-mesh sieve, preventing the trapped water from diluting the sauce into a watery broth. Fresh garlic minced finely will mellow when folded into the warm cheese mixture, whereas raw garlic added at the very end remains sharp and pungent. Swapping standard cream cheese for flavored or reduced-fat varieties changes the final moisture balance, often requiring a splash of reserved pasta cooking water to restore proper cling. Salt the pasta water generously until it tastes seasoned like seawater, because starches absorb seasoning best while boiling rather than after draining. Drain the bowtie pasta firmly, retaining roughly a quarter cup of the starchy cooking liquid to adjust viscosity before tossing everything together in the warm pot.
