• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 4


  • Recipe Submitted by on

 Ingredients List

  • 2 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 lb. fresh tomatoes (about 3 large), chopped
  • ¼ tsp. red pepper flakes
  • ½ tsp. dried basil
  • 2 Tbsp. all-purpose flour
  • 1 cup whole milk
  • 2 oz. Neufchatel cheese (1/3 less fat cream cheese), cubed
  • 3 Tbsp. Parmesan cheese, freshly grated
  • 2 cups fresh baby spinach, lightly packed
  • 2 Tbsp. fresh chopped parsley
  • 8 oz. penne pasta, uncooked
  • kosher salt and fresh black pepper


In a large sauté pan, heat olive oil over medium/high heat. Add garlic, tomatoes, red pepper flakes, and basil. Cook for about 3 minutes until the tomatoes have softened and some of the liquid has reduced.
Stir in flour and cook for 1 minute longer. Reduce heat to medium and gradually whisk in the milk. Let simmer 2-3 minutes or until slightly thickened.
Stir in cream cheese and parmesan until smooth. Season with salt and pepper, to taste.
Add spinach and stir until wilted, and then, add the parsley.
Cook pasta according to package directions, drain, and add to the sauce. Serve immediately.

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