Monday, March 21, 2016

Creamy Lemon Spinach Ravioli

No leftovers here! This barely feed my hungry family of 5. Loved it because it's super tasty and fresh, very few ingredients, and it took just a few minutes to make.

18-20oz fresh cheese ravioli, uncooked
1/2 of an 8-oz. tub Chive & Onion Cream Cheese
1 cup milk
1/4 cup Parmesan Cheese
6oz. bag baby spinach leaves
2 Tbsp. chopped fresh dill
zest of 1 lemon
1 cup cherry tomatoes, quartered

Cook pasta as directed on package. Meanwhile, melt cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well. Drain pasta. Add to cream cheese sauce, toss to coat. Top with tomatoes and serve.

Adapted from a Kraft recipe.

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