Shelly's Recipe

PENNE WITH SPINACH SAUCE (Giada De Laurentiis)

Category: Noodles / Pasta

1 lb penne pasta
1 tbsp butter
1 tbsp olive oil
10 oz mushrooms
1 large garlic clove, chopped
2 oz goat cheese
1 oz reduced fat cream cheese
1 tsp kosher salt
1/2 tsp freshly ground black pepper
5 oz fresh baby spinach leaves
2 tbsp freshly grated parmesan cheese

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.

Heat the butter and olive oil in a large skillet over medium high heat. Add the mushrooms and sauté. Meanwhile, in a food processor combine the garlic, goat cheese, cream cheese, salt, pepper, and spinach leaves. Blend until the mixture is smooth and creamy.

Drain the pasta, reserving 1 cup of the cooking liquid. Pour the cheese and spinach mixture over the pasta and mushrooms. Toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with additional salt and pepper. Sprinkle with parmesan and serve.