Creamy Tomato and Spinach Pasta

Creamy Tomato and Spinach Pasta

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a super cheesy better-for-you pasta made with fresh cherry tomatoes, baby spinach, ricotta cheese, and light whipped cream cheese!

Creamy Tomato and Spinach Pasta


1 (12 ounce) package of pasta, I used Farfalle
1 teaspoon olive oil
1 tablespoon garlic, minced
1 cup button mushrooms, sliced
2 cups fresh spinach
2 cups cherry tomatoes
1 cup ricotta cheese
½ cup (8 tablespoons) Weight Watchers Whipped Cream Cheese
1 teaspoon garlic salt
1 teaspoon fresh lemon juice
6 leaves basil, chopped
salt and pepper, to taste


  • Cook pasta in a pot of boiling water for 7 minutes. (Basically cook for 1-2 minutes less than the package directions call for.) Reserve ¼ cup of the pasta’s cooking water.
  • In a large pan over very low heat, add the olive oil, minced garlic, and mushrooms. Cook for about a minute.
  • Add the pasta, ½ cup ricotta cheese, Weight Watchers cream cheese, garlic salt, cherry tomatoes, spinach, 2 tablespoons of the pasta water, and basil to the pan. Stir until the spinach starts to wilt, then take off the heat. If the pasta is too dry for your taste, add 1 tablespoon at a time of the reserved pasta water or extra ricotta, until thin enough.
  • To serve, spoon over dollops of fresh ricotta cheese, fresh lemon juice, salt and pepper. Enjoy

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