Step 1

Bring the vegetable broth and water to a boil in a 6 quart pot.

Step 2

Add the pasta, spinach, salt and pepper to the pot and bring to a boil. Cook at a boil until the liquid is almost evaporated leaving about a cup of liquid.

Step 3

Remove the pot from the burner and stir in the cream cheese until it is melted. Add the Butternut Squash pasta sauce to the pot and stir well to combine.

Step 4

Reduce the heat and simmer until the sauce and cream cheese is heated through.

Step 5

Serve with fresh Parmesan cheese.