Tuesday, June 24, 2008

creamy ravoil

1 large (20 oz I think) package of refrigerated cheese tortellini or ravioli since this is technically a ravioli recipe
2/3 cup of Philadelphia chive & onion cream cheese spread9recipe called for 1/2 a tub I used a bit extra)
1 cup milk
1/4 cup plus 2 tbsp grated parmesean cheese
4 cups baby spinach leaves
9 cherry tomatoes quartered
grated peel of 1 lemon
2 tbsp fresh dill(which I forgot and the dish turned out fine without)

-cook pasta as directed on package
-put cream cheese psread in a large skillet, add milk cook on medium heat 1 to 2 minutes or until cream cheese is well blended
-add 1/2 parmesean cheese, spinach, dill & lemon peel mix well
-drain pasta and add to cream cheese sauce toss to coat
-serve topped with extra parmesean cheese & tomoatoes

another treasure from the Kraft magazine

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