Heart-Healthy Creamy Cheese Pasta
Indulge in the comforting flavors of creamy pasta without compromising your health with this **Heart-Healthy Creamy Cheese Pasta** recipe! Made with wholesome **whole wheat pasta**, a luscious base of **Neufchâtel cheese** and **low-fat mozzarella**, and packed with vibrant **baby spinach** and **juicy cherry tomatoes**, this dish is as nutritious as it is satisfying. A touch of **lemon juice** adds a refreshing tang, while the use of **extra virgin olive oil** and **low-sodium vegetable broth** keeps it light and heart-smart. Perfect for busy weeknights, this recipe comes together in just 30 minutes, making it an ideal balance of convenience and taste. Garnished with fresh **basil leaves**, this creamy pasta is an irresistible medley of flavors and textures that’s sure to please the whole family. Whether you’re focusing on a heart-healthy diet or simply craving a delicious, guilt-free indulgence, this recipe is a winner!
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Recipe Information
Ingredients
- 8 oz Whole wheat pasta
- 1 tbsp Extra virgin olive oil
- 2 cloves Minced garlic
- 1 cup Low-sodium vegetable broth
- 4 oz Neufchâtel cheese (1/3 less fat cream cheese)
- 1 cup Low-fat shredded mozzarella cheese
- 2 cups Fresh baby spinach
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves, chopped
- 0.25 tsp Ground black pepper
- 0.25 tsp Salt
- 1 tbsp Lemon juice
Instructions
Bring a large pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a large non-stick skillet, heat 1 tablespoon of extra virgin olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.
Slowly pour in the low-sodium vegetable broth and bring to a simmer.
Add the Neufchâtel cheese to the skillet, stirring frequently until smooth and creamy.
Reduce the heat to low and stir in the low-fat shredded mozzarella cheese until melted and incorporated.
Add fresh baby spinach, allowing it to wilt into the sauce.
Add the halved cherry tomatoes and continue to cook for an additional 2-3 minutes, until the tomatoes start to soften.
Season the sauce with ground black pepper and salt, adjusting to taste.
Stir in 1 tablespoon of lemon juice for a fresh tangy flavor.
Combine the cooked pasta with the sauce, tossing well to ensure the pasta is evenly coated.
Remove from heat and garnish the pasta with fresh chopped basil leaves before serving.
Serve immediately, enjoying the blend of creamy cheese and fresh vegetables for a heart-healthy meal!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 20.1 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1952 mg | 150% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
