Thursday, July 31, 2008

Creamy Spinach Ravioli

Somebody's Recipe Blog - But Can't Remember Who!
I always print off random recipes and forget where they came from. This one is really easy, but just ok...a little too heavy for our liking.

1 pkg (25 oz) cheese ravioli (I used frozen)
1/2 of 8oz tub Chive & Onion Cream Cheese (I used reduced fat)
1 scoop fat free cream cheese
1/4 cup Parmesan Cheese
4 cups baby spinach leaves
2 tbsp fresh dill (chopped)
1 lemon zest (grated)
6 cherry tomatos (quartered)
Cook pasta per instructions...meanwhile, add cream cheese and milk in a skillet and cook until the cream cheese is melted and mixture is well blended, stirring frequently. Add parmesan cheese, dill and lemon zest. Add spinach and pasta and toss to coat. Serve over fresh spinach leaves and topp with tomatos and parmesan cheese.
Notice the fort in the background...she's so funny.

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