Jennifer Causey
Active Time
10 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: 1 cup)

Pasta night perfection. Four cheeses team up with gluten-free pasta to deliver a wholesome indulgence. 

How to Make It

Step 1

Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.

Step 2

Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat; add to pasta in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.

Step 3

Divide pasta among 4 bowls; top with Parmesan. Serve immediately.

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