Ingredients

  • 1
    box
  • 2
    tbsp
    olive oil
  • 1
    garlic clove, finely minced
  • 1
    lb
    fresh mushrooms, sliced
  • 8
    oz
    low fat cream cheese
  • 12
    cups
    milk
  • 18
    tsp
    red pepper flakes (optional)
  • 8
    cups
    fresh spinach
  • 14
    cups
    chives, finely chopped
  • 12
    cups
    Parmesan cheese, grated

Nutrition Facts

Serving Size: 1 cup
Serves: 8
Amount Per Serving
Calories: 290
% Daily Value*
Total Fat: 13g 17%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 20mg 7%
Sodium: 250mg 11%
Total Carbohydrate: 38g 14%
Dietary Fiber: 4g 14%
Sugars: 4g 8%
Protein: 11g 22%

Instructions

  1. Bring 4 quarts of water to a boil in a large pot. Add 1 tsp. salt and 1 tsp. oil to water, if desired. Add pasta to boiling water and begin timing for 7 minutes. Stir gently for 3 to 5 seconds. Maintain a boil while cooking. After 7 minutes, drain pasta then rinse with cold water. Set aside.
  2. Heat olive oil in a large skillet and add garlic and mushrooms; cook over medium heat about 5 minutes. Add cream cheese, milk, and red pepper flakes; stir until boiling. Stir in fresh spinach and cook until wilted. Salt and pepper to taste.
  3. Mix into reserved pasta, garnish with chopped chives and Parmesan cheese.

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