Sunday, January 30, 2011
Monday, January 17, 2011
¾ tsp salt
1 lb whole wheat pasta
3 garlic cloves
2 oz. goat cheese
1 oz. reduced fat cream cheese
½ tsp fresh ground pepper
6 oz. baby spinach leaves
2 TBS freshly grated Parmesan cheese
(if he makes it again, I may have him add a couple TBS’s of Extra Virgin Olive Oil to make the sauce a little creamier!!)
- Cook pasta according to package directions. Drain reserving 1 cup of the cooking liquid.
- Meanwhile, mince garlic in food processor. Add goat cheese, cream cheese, salt, pepper and half 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 and coat. Add enough cooking liquid to moisten. Season with salt and pepper and sprinkle with Parmesan cheese.
Posted by Dani Noonan at Monday, January 17, 2011