Pasta is perfect for a feel good dish, it's simple to make and lastly versatile and with the simple topping it taste delight and refreshing. I blend cream cheese and goat cheese with spinach to make a creamy sauce. Then I toast it with hot pan tray out of the pot and fresh spinach leaves. A sprinkle of parmesan on top and my penne with spinach sauce is ready to eat.
For this dish, it’s important to start by cooking your pasta and we’re going to use whole wheat pasta and it takes a little longer than regular some Molina pasta. What I love about whole wheat pasta is that it's loaded with vitamins and fiber. And we all know how good that is for you. So, I am going to cook this penne until they are al dente, it will just take about 12 minutes versus about 8-10 minutes of Molina pasta. And it’s so filling and hearty that you will eat just a little bit and feel like your full. So you won't want to eat that much pasta, in the meantime, let’s make the sauce.
And I’m going to start with the garlic and fill garlic in there for 1 minute here in that way I know to do in chopping. And I’m ready to add goat cheese just a little bit, you see that’s not a lot of cheese, but the goat cheese is just delicately tart and I love the flavor. A little bit of cream cheese so, just a little tart from the goat cheeses, a little tang from cream cheese. Were going to add half of the spinach leaves, spinach again, very, very healthy, very good for you. What I love about spinach is I can find baby spinach all year-round.
And the baby spinach are milder in their flavor and their also not quite as gritty, sometimes full grown spinach leaves can be quite gritty in your mouth but not the baby one’s. They are delicate and tender and that’s why I love them in here. You see? Smooth and creamy, a green smooth and creamy sauce, which by the way, not only taste great, it looks great. I'm just going to make sure there's no garlic and no chunks and even in the sides, so it's very well mix and we’ll pulse it one more time.
That’s it, I can smell the goat cheese the cream cheese and the garlic super potent so lots of flavor. Just chop the rest of my baby spinach leaves, and this is going to chop this slightly and I’ve only use half of the spinach leaves in the actual mixture the rest I’m going leave in the pasta. Just slightly chop because I like the different in textures. You know when you know in your mind that you eating something healthier you think automatically it’s not going too tasted, it’s not going to look good this is going to be boring. Well, the whole point of eating light and healthy is to make it taste good and look good. The better it looks, the better it's going to taste you mouth.
All right, let’s see if the pasta is cooked. Perfect, slightly al dente, slightly toothsome. Put the penne right over to the spinach; just add all of the pasta. I’m just going to toss it lightly with just the spinach and I love the colors, the colors are so vibrant. Big part in eating light and healthy actually big part eating period, so now we’re going just add the cheese mixture and to make as a little layer because it does have cheese in it but enough cream. But to make it a little lighter I’ve used reduce fat cream cheese.
And sometimes this gets kind a thick so to loosen it up, and create more of a smooth sauce. I’m going to add a little pasta water, again the secret to a great sauce is a little bit of pasta war of all the starches. Toss it again, see how pretty that looks? A little bit of parm right over the top, just parmigiano, just a tack, I’m ready to dig in right of the top so I can have some of that parmigiano. Smells good, the heat in the pasta warms up the garlic, so it sort of penetrates, the aroma just penetrate my nostrils and it smells so good. You don’t need a lot of fat to have a great, great pasta and a little bit of pasta goes a long way satisfying yummy, fresh, absolutely delicious nothing more to say.
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