CUE-Linary Creations & craft Corner

Garlic–Butter Spinach & Pasta Dish

Ingredients

• 8 ounces Campanelle noodles
• 4 tablespoons butter
• 1 tablespoon minced garlic
• 8 ounces fresh baby spinach
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 2 ounces cream cheese, room temperature
• ¼ cup milk Fresh Parmigiano-Reggiano shavings, for garnish

Instructions

1. Cook the Pasta
Prepare the pasta according to package directions. Drain and set aside. 

2. Sauté the Garlic
In a large skillet or Dutch oven, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. 

3. Cook the Spinach
Add the spinach to the skillet. Season with basil, salt, and pepper. Cook until wilted, about 1–2 minutes. (Cook in batches if needed.) 

4. Combine with Pasta
Add the drained pasta to the spinach mixture. Stir in the cream cheese and milk. Mix until well incorporated and the cream cheese is melted. 

5. Taste & Adjust
Season with additional salt and pepper, if desired. 

6. Garnish & Serve
Top with fresh Parmigiano-Reggiano shavings and serve warm.

CUE Craft Corner with Janet Begley