Orichietta Pasta in a Lemony Cream Cheese Sauce

Ingredients

• 1 tsp extra virgin olive oil
• 2 cloves minced garlic
• zest of one lemon
• juice of half a lemon
• 3 cups chopped spinach
• 1 cup frozen peas
• one cup low sodium chicken stock
• 1/4 cup Philly Light cream cheese
• 1/4 cup fresh chopped basil
• 1 Tbsp pine nuts
• 2 1/2 cups orichietta pasta
• 1-2 Tbsp grated asiago cheese (optional)

Directions

1. Put a large pot of boiling salted water on to boil. Boil pasta until al dente (about 7-9 minutes)
2. Saute the garlic in a large non-stick pan over medium high heat just until the garlic becomes fragrant.
3. Add the spinach and continue to saute just until it begins to wilt.
4. Add the chicken stock, lemon juice, lemon zest, and peas. Simmer until the broth has reduced by half.
5. Add the Philadelphia Cream Cheese and stir until it melts and incorporates into the sauce. 
6. When the pasta is cooked, drain and add to the sauce. 
7. Stir well and add fresh basil, pine nuts, and asiago cheese. 

Excellent with fish or chicken.