Wednesday, February 3, 2010

Penne with Spinach Pesto

There's nothing better than a weekend at home with nothing on the agenda, and one of my favorite things to do on these rare occasions is make up a big batch of pasta. While hanging out in the fridge all weekend the flavors combine and it gets more and more tasty. It's so nice to have delicious, healthy food on hand, and pasta is always my go-to! This version is made with tons of fresh spinach, so there is no reason not to munch on it all weekend!

Penne with Spinach Pesto
A creamy, healthy sauce for yummy pasta!
Serves 6

1 pound penne
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

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.  Recipe courtesy of Giada Delaurentis

Add your favorite meat and make it a meal!

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