An easy recipe to make when you’re in a hurry.
Cook pasta in boiingl water with salt and little oil for 10min maximum, till ala dente.
Meanwhile, in a deep casserole, heat olive oil, add chicken stock, stir for 1 minute then add spinach. Bring to boil then add salt, pepper and chilli.
Add cream cheese and milk. Bring to boil, simmer for 5minutes. Add lemon juice now, season to taste.
Add cooked pasta to creamy mixture. Simmer over low heat for 3 minutes. Serve hot.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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You can use fresh spinach, but you’ll need then 500gm of it, and you’ll need to cook for longer time in step number 2, like about 10minutes before adding cheese and milk.
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