Lighter Spinach Alfredo Pasta

Ingredients

• 12 oz penne pasta
• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 cups whole milk
• 6 oz. cream cheese
• 3/4 cup grated Parmesan
• 1/4 tsp salt
• Freshly cracked pepper
• 4 cups baby spinach

Directions

1. Get a large pot of water boiling for the pasta. When it is bubbling, add the pasta and cook it to al dente. Drain the pasta through a colander.
2. As the pasta cooks, start the sauce. Put the butter and minced garlic in a deep skillet or pot, then cook for 1-2 minutes over medium heat, stopping when the garlic has softened and smells fragrant without browning.
3. Reduce the heat to medium-low. Pour the milk into the skillet, then add the cream cheese, cut into chunks. Warm the mixture while whisking until the cream cheese is completely melted into the milk.
4. Add the grated Parmesan and keep whisking as the sauce reaches a gentle simmer. Once it simmers, it will thicken. Lower the heat to low so the sauce stays warm. Stir in 1/4 tsp salt and plenty of freshly cracked pepper.
5. Fold the fresh spinach into the sauce, stirring until the leaves wilt and relax.
6. Add the cooked, drained pasta to the spinach alfredo sauce, then stir until everything is coated. Serve right away.