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Penne with Spinach Sauce Recipe

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This recipe for Penne with Spinach Sauce, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
1 pound whole wheat, multi grain, or semolina penne
3 garlic cloves, smashed
2 ounces goat cheese
1 ounce reduced fat cream cheese
teaspoon salt, divided
teaspoon freshly ground black pepper, divided
6 ounces fresh baby spinach leaves, washed and divided
2 tablespoons freshly grated Parmesan

Directions:
Directions:
1. 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.

2. Add the garlic, goat cheese, cream cheese, teaspoon of salt, teaspoon of pepper, and half of the spinach leaves to a food processor. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

3. Meanwhile, place the remaining spinach leaves in a large bowl.

4. 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min
Personal Notes:
Personal Notes:
One of the very first times I tried to cook for the whole family, I wanted to make a spinach and pasta dish in San Diego. I washed the fresh spinach leaves, but apparently I didn't do a thorough job of it because the whole dish was gritty and disgusting. Nonna (Faye) was such a kind and supportive grandma she kept eating it and said it was delicious, but I knew she was just being nice. No one else could take more than a single bite of it. So wash those spinach leaves thoroughly, and if a cooking venture doesn't go well for you once, keep at it!

 

 

 

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