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Penne, Spinach and Goat Cheese Recipe

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This recipe for Penne, Spinach and Goat Cheese, by , is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Terlato
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 t salt, plus more to taste
1 lb whole wheat or multigrain penne
3 garlic cloves
2 oz. goat cheese
1 oz. reduced fat cream cheese
1/2 t freshly ground black pepper
6 oz. baby spinach leaves
2 T freshly grated Parmesan cheese

Directions:
Directions:
Bring a large pot of salted water to boil. Add the penne and cook. stirring occasionally until it is tender but still firm to the bite, about 12 minutes. Drain and reserve 1 cup of the cooking liquid.
While the pasta is cooking, mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 t. of salt, 1/2 t of pepper and half of the spinach leaves. Blend until smooth and creamy. Place the remaining spinach leaves in a large bowl. Add the drained pasta, then scrape the cheese mixture over the pasta and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta to taste with salt and pepper. Sprinkle with the Parmesan cheese and serve.

Giada De Laurentiis©

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a great main dish or side dish. It can be served warm or at room temperature. The wheat pasta adds a great nuttiness and depth to the dish.

 

 

 

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