Ingredients
Equipment
Method
Cooking Instructions
- Start by bringing a large pot of salted water to a rolling boil. Add dry penne or rigatoni and cook for 8-9 minutes until al dente, reserving ½ cup of pasta water before draining.
- In a non-stick skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant.
- Reduce heat to medium-low, whisk in light cream cheese and unsweetened almond milk until smooth. Add reserved pasta water gradually to reach desired consistency.
- Stir in grated parmesan, season with salt and black pepper, and cook for an additional minute until thickened.
- Add drained pasta to skillet and toss to coat with sauce, mixing in fresh spinach if desired. Heat everything through for 1-2 minutes.
- Serve in bowls, topped with sliced grilled chicken, extra parmesan, and a sprinkle of fresh parsley or spinach.
Nutrition
Notes
These High Protein Garlic Parmesan Pasta Bowls are great for meal prep, and leftover portions can seamlessly fit into your weekly meal rotation.
