Penne pasta with cheese and spinach

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 320, total fat 4 G., saturated fats 2 G., proteins 15 G., carbohydrates 0 G., fiber 8 G., cholesterol 8 mg, sodium 425 mg, sugar 0 G.

Italian pasta with cheese and spinach is delicious, juicy, and healthy. Some fresh spinach is added whole to the dish, while the rest is used to make the sauce. Simply blend the greens with goat and cream cheese to create a creamy sauce, and dress it over cooked whole-wheat penne pasta with spinach leaves. Sprinkle with Parmesan cheese, and this simple, fiber-rich Mediterranean dish is ready in less than half an hour. Serve as a side dish with meat, chicken, or seafood, or as a standalone vegetarian dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g whole grain or multigrain penne pasta
3 cloves of garlic
60 gr. goat cheese
30 g low-fat cream cheese
3/4 tsp salt
0.5 tsp freshly ground black pepper
170 g fresh small spinach leaves
2 tbsp. l. freshly grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, goat cheese, cream cheese, Parmesan cheese, black pepper, spinach

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the penne pasta and cook, stirring occasionally, until tender but still firm to the bite, about 12 minutes.
Puree the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and half the spinach leaves. Process until 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 sauce. Place the pasta on top of the spinach leaves in a bowl. Spoon the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough of the pasta water to moisten. Season with salt and pepper to taste. Sprinkle with Parmesan cheese and serve.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Vegetarian dishes / Comfort food / Food processor / Summer dishes / Main courses / Pasta / Italian cuisine / Giada De Laurentiis