penne with spinach sauce

So, when we went to the store to buy the goat cheese for the last recipe, we totally overbought, aka forgot to bring the recipe to the store with us and would rather be safe than make another grocery run, so…we found another use for the leftovers. This is a Giada recipe with a couple adjustments to make it taste better and turn a frighteningly green color. Unfortunately, I forgot to take a picture, so you’ll have to make do with this one I borrowed and trust my word that my version actually looks like Kryptonite.

1 pound penne pasta (Giada used whole wheat, but I can’t stand the texture)
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

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.

2. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and spinach leaves, a little at a time. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. (This is another adjustment: Giada only put half the spinach in the food processor and poured the hot pasta over the other half. Do what you will, but wilted spinach just isn’t my thing.)

3. Drain the pasta, reserving 1 cup of the cooking liquid.

4. 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 with Parmesan.

You can absolutely eat it right away, but it tastes better after a little while in the fridge!

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