Whole Wheat Penne with Cheesy Spinach Sauce
.
Yield
6 servingsPrep
10 minCook
11 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, penne
whole wheat |
|
| 4 | cloves |
garlic
|
|
| 2 | ounces |
goat (chevre) cheese
|
|
| 1 | ounce |
cream cheese (reduced-fat)
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 6 ½ | ounces |
spinach
fresh, prefer baby |
|
| 3 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, penne
whole wheat |
|
| 4 | cloves |
garlic
|
|
| 57.8 | ml/g |
goat (chevre) cheese
|
|
| 28.9 | ml/g |
cream cheese (reduced-fat)
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 187.9 | ml/g |
spinach
fresh, prefer baby |
|
| 45 | ml |
Parmesan cheese
|
|
Directions
Bring a large pot of salted water to boil.
Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor.
Add the goat cheese, cream cheese, ¾ teaspoon of salt, ½ teaspoon of pepper, and half of the spinach leaves.
Blend until the mixture is smooth and creamy.
Set the cheese and spinach mixture aside.
Meanwhile, add the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking pasta water.
Spoon the pasta atop the spinach leaves in the bowl.
Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, stirring in enough reserved cooking pasta water to moisten.
Season the pasta with salt and pepper.
Sprinkle the Parmesan on top and serve.
