Ingredients:

  • 12 oz penne or fusilli pasta
  • 1 tbsp sea salt
  • 0.5 cup reserved pasta water
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 5 oz fresh baby spinach
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 14.5 oz canned fire-roasted diced tomatoes
  • 4 oz cream cheese, softened and cubed
  • 0.25 cup grated parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of water to a boil and add 1 tablespoon of sea salt. Cook the pasta 1-2 minutes less than the package directions for al dente texture. Reserve 1/2 cup of the starchy pasta water before draining the noodles.
  2. While the pasta boils, heat the extra virgin olive oil in a deep 12-inch skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for 60 seconds until fragrant.
  3. Pour in the canned fire-roasted tomatoes with their juices and Italian seasoning. Simmer for 5 minutes to allow the sauce to reduce slightly.
  4. Reduce heat to medium-low and stir in the cubed cream cheese. Use a spatula to whisk the cheese into the tomato base until the sauce is smooth and no white streaks remain.
  5. Add the cooked pasta and the reserved pasta water to the skillet. Toss continuously to emulsify the sauce and coat every strand of pasta.
  6. Fold in the fresh baby spinach during the final 30 seconds of heat until just wilted. Stir in the parmesan cheese and season with salt and pepper to taste before serving.