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Light Creamy Lemon Pesto Pasta with Spinach

Author: Kimber

Ingredients

  • 1/2 Box Barilla Plus Farfelle Pasta
  • 2 Envelopes dry creamy pesto mix I use Knorr
  • 21/4 +1/4 Cup Low Fat or Fat Free Milk
  • 1 Lemon juiced
  • 1 Bag chopped spinach leaves
  • 1 Cup Low fat or fat free mozzarella cheese

Optional:

  • Cubed or shredded chicken
  • Artichoke hearts Sun dried tomatoes
  • Sweet peas
  • Red bell pepper

Instructions

  • Prepare pasta according to package directions to al dente and strain.
  • In a large pot, pour in the creamy past mix and 1/4 cup of milk and stir until all the mix has dissolved and there is no powder left.
  • Add the rest of the milk and the lemon juice and bring to a boil and boil for one minute, stirring frequently.
  • Lower temp to low and add in the chopped spinach and any additional add ins and stir to combine.
  • Add in the cheese and stir well.
  • Add the pasta back into the pot of sauce and toss to coat.
  • Serve hot and enjoy!