Pasta With Spinach Sauce
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Pasta With Spinach Sauce
Category
Main Course pasta Side Dish
Prep Time
10 minutes
Cook Time
15 minutes
Calories
496
Author:
Giada De Laurentiis
Ingredients
-
1 pound pasta, such as Fusilli Corti (pictured)
- 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
Instructions
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 496
Amount/Serving
% Daily Value
- Carbs
- 88 grams
- Protein
- 20 grams
- Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 12 milligrams
- Sodium
- 595 milligrams
- Fiber
- 5 grams
- Sugar
- 4 grams
- Unsaturated Fat
- 2 grams
2 reviews & comments
My family and I made this for dinner tonight. It was tasty. I added some sour cream and avocado oil to the sauce in the blender. We also cooked some pork Italian sausage and mushrooms to mix with the pasta and sauce. I wish I could share my picture. My daughter and husband both agree it was tasty.
Does this sauce freeze well? I have extra spinach and was thinking of making a double/triple batch & freezing the extra sauce. TIA