Monday, May 02, 2005

Penne with Spinach Sauce

Penne with Spinach Sauce (Adapted from Giada De Laurentiis)

16 ounces dry whole wheat penne
3 garlic cloves
2 ounces goat cheese
1 ounce cream cheese
3/4 teaspoon salt
1/2 teaspoon black pepper
6 ounces fresh baby spinach
1 ounce fresh grated Parmesan

In a large pot of boiling salted water, add penne and cook according to the package directions. If you don't care for a raw garlic taste, add the 3 cloves to boiling water and remove them after 3 or 4 minutes.

In a food processor, add garlic and pulse until minced. Add goat cheese, cream cheese, salt, pepper and spinach - processor until smooth. Scoop out and place in a large bowl.

When the pasta is done, reserve about 1 cup of the cooking liquid and drain the rest. Add the hot pasta to the bowl with the cheese mixture and stir to combine. If this is too dry, add enough of the pasta water to loosen the sauce. Scatter Parmesan on top before serving.

Makes 4-6 servings.

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