16
Jul
Posted on 2009 under Main Dish |
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Recently, I’ve been enjoying tasty pasta dishes. Tonight, I’m going to mix it up! This Creamy Spinach Ravioli only takes minutes to make! Spinach is definitely one of my favorite veggies so any dish with Spinach included makes it to the top of my list. Those refrigerated cheese ravioli packages at the market are super handy for dishes like these; within 20 minutes you’ll be ready to serve this supper time dish! If you don’t feel like having ravioli or you’re just not a fan, feel free to substitute it with your favorite bite-size pasta such as, rotini or bow-tie (farfalle).
| 2 pkg. (9 oz. each) refrigerated cheese ravioli |
| 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread |
| 1 cup milk |
| 1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided |
| 4 cups baby spinach leaves |
| 2 Tbsp. chopped fresh dill |
| Grated peel from 1 lemon |
| 6 cherry tomatoes, quartered |
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| COOK pasta as directed on package. |
| MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well. |
| DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese. |
by Aimee, on July 16 2009 @ 12:52 pm
That looks so yummy! I will have to make this soon
by Veggie Pasta Primavera, on July 17 2009 @ 8:02 am
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