Pasta mediterránea con queso crema: una de las favoritas, fresca y cremosa, para cualquier día de la semana

Ingredientes

• Pasta: 12 oz short pasta (penne, rotini, or fusilli) or spaghetti
• Cream cheese: 6 oz, softened and cubed
• Olive oil: 2 tablespoons
• Garlic: 3–4 cloves, minced
• Lemon: Zest and juice of 1 lemon
• Sun-dried tomatoes (in oil): 1/2 cup, chopped
• Kalamata olives: 1/2 cup, pitted and sliced
• Capers: 1–2 tablespoons, drained
• Cherry tomatoes: 1 cup, halved (optional but fresh)
• Baby spinach or arugula: 2 cups
• Milk or reserved pasta water: 1/2–3/4 cup to thin sauce
• Parmesan: 1/3 cup, finely grated
• Fresh herbs: Basil, parsley, or oregano
• Red pepper flakes: A pinch, to taste
• Salt and black pepper

Preparación

1. 1

   Cook the pasta. Boil in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.

2. 2

   Warm the aromatics. In a large skillet, heat olive oil over medium. Add garlic and red pepper flakes. Cook 30–60 seconds until fragrant.

3. 3

   Build the base. Add sun-dried tomatoes and olives. Stir for 1 minute. Add cherry tomatoes if using and cook until just softened.

4. 4

   Make it creamy. Lower heat. Add cream cheese and splash in 1/2 cup milk or pasta water. Whisk or stir until the cream cheese melts into a smooth sauce.

5. 5

   Brighten it. Stir in lemon zest and 1–2 tablespoons lemon juice. Add capers. Season with salt and black pepper.

6. 6

   Toss the pasta. Add drained pasta to the skillet. Toss until coated, adding more pasta water as needed for a silky sheen.

7. 7

   Greens and finish. Fold in spinach or arugula until just wilted. Sprinkle Parmesan and chopped herbs. Taste and adjust lemon, salt, and pepper.

8. 8

   Serve. Plate hot with extra Parmesan, herbs, and a drizzle of olive oil.