Spinach and Goat Cheese Penne

It's official, 2 days until "Fat Tuesday" so I'm going to try and squeeze out as many great recipes as I can to prepare for the Feast of the year!

I love this pasta, it is simple and satisfying and perfect to pair with fish (for Fridays) or chicken or by itself. 

A few of my friends ask me how to easily get vegetables in without eating salads or those freezer bagged veggies that taste like plastic.

This recipe is perfect as you get A TON of spinach in it (full of vitamins A and C) plus it tastes great!  I was inspired from Giada, but I made some changes by adding fresh basil leaves, more garlic and some pasta water to make it creamy with a nice consistency throughout.

Enjoy this Just Good Food, and watch out the garlic might get to you here!

Recipe:

6 ounces fresh organic spinach leaves

2 ounces goat cheese 

1 ounce cream cheese

3-4 cloves of garlic
1/4 cup chopped fresh basil leaves (don't use unless fresh)

1/2 tsp salt

16 ounces whole grain penne

fresh pepper

parmesan
pepper

Directions:

Boil a large pot of salted water and cook the penne (about 12 minutes), stirring occasionally (I learned that Italians DO NOT put oil in the water to keep the noodles from sticking they just continually stir the pasta).

In a food processor (if you don't have one get one because they are the best kitchen tool you can have), mince the garlic, goat cheese, cream cheese, 3/4 of the spinach, fresh basil, and salt/pepper.  Blend until smooth and creamy.

Place the remaining spinach leaves in a bowl, drain the pasta and place on top of the spinach.  

Pour the cheese mixture over the pasta and lather liberally.  Add a few spoonfuls of water to moisten the mixture and add parmesan and serve!  

This meal will take you about 20 minutes and can be served alongside many things.  Try it and you'll be hooked.  A fair warning is the garlic will get you smelling like a clove but it's worth it.  Enjoy!