Monday, December 2, 2013

Penne With Spinach Sauce

For meatless Monday, I thought I would try this dish.  It sounded like my kind of dish.  The result, was alright, but not a stellar dish.  That is to say, my family didn't dislike it, but they weren't wowed and they expect to be wowed.  It was super easy, so that is a plus, but it isn't a company dish ;)



Penne With Spinach Sauce

1 Lb whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 Tsp salt
1/2 Tsp freshly ground black pepper
6 ounces fresh baby spinach leaves
2 Tbl freshly grated Parmesan
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,
3/4 teaspoon of salt, 1/2 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, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta
atop the spinach leaves in the bowl. Scrape the cheese and spinach
mixture over the pasta mixture and toss to coat, adding enough reserved
cooking liquid to moisten. Season the pasta, to taste, with salt and
pepper. Sprinkle the Parmesan over and serve.


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