2 pkg (9 oz each) cheese ravioli
1/2 C chive and onion cream cheese
1 C milk
1/4 C Parmesan Cheese (+ some for garnish)
4 C baby spinach leaves ( I chopped mine)
Directions:
Cook pasta as directed on package.
Meanwhile, put cream cheese, and milk in a large skillet, and cook on medium until cream cheese is melted, and is well blended (stir frequently). Add 1/4 C parmesan cheese and spinach, mix well.
Drain pasta, and add to cream cheese sauce and mix. Add parmesan cheese to garnish.
3 comments:
yummy!!! sounds delicious, Linz!
Yum! Does it matter what kind of milk we use? Should it be whole milk to taste the best?
I use skim and it tastes good to me, it might make it thicker and more creamy with whole milk though. Let me know if you try it!
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