12 oz. box of Spinach Angel Hair Pasta Nests, or 12–14 oz. of your favorite long pasta shape
1 10 oz. pkg. fresh spinach, stems removed and leaves torn or cut into pieces
2 t. olive oil
2–3 cloves garlic, minced
1 ½ cups boiling water
1 T. chicken flavor bouillon granules
1 8 oz. pkg. reduced fat cream cheese, cut into cubes
1/4 t. nutmeg
1 lb. fresh shrimp, cooked, or more to taste (optional)
Shredded Parmesan cheese for topping
Heat olive oil in a large sauté pan. Add garlic and sauté briefly.
Mix bouillon granules into boiling water and add to pan along with cream cheese and ¼ tsp. nutmeg. Stir continually until cheese melts.
Reduce heat to low to keep warm.
Cook pasta in gently boiling water (salt optional) for approx. 4 minutes, add spinach and cook gently for 2-3 more minutes until pasta is tender but firm. Drain and add to warm sauce, stirring carefully to combine.
Taste and correct seasoning, adding salt and pepper if desired.
Serve immediately, topping each portion with shredded Parmesan cheese.
Cooked shrimp or chicken may be added to make a main dish.