Lemon Rosemary Penne
Servings
2Serving size
2 ounces penne with sauce and veggiesThis recipe can be multiplied and makes good leftovers.
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Penne (or gluten-free pasta) |
| 1 Tbsp. Olive oil |
| 1 clove Garlic, raw (finely minced) |
| 1 tsp. Rosemary, fresh (finely minced) |
| 2 tsp. Lemon zest (minced) |
| 1 Tbsp. All purpose flour or garbanzo flour |
| 3/4 cup 2% milk |
| 3 ounce Semisoft goat cheese |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 Ounces Fresh spinach |
Instructions
When the water boils add the penne. Stir and reduce the heat to medium high.
Cook for about 15 to 20 minutes.
While the pasta is cooking, place the olive oil in a large skillet over medium heat.
When the pan is hot, add the garlic and rosemary.
Reduce the heat to medium low and cook the garlic and rosemary for about 5 minutes. Stir occasionally.
Add the lemon zest and cook for about 5 minutes.
Add the flour and cook, stirring continuously, for 2 minutes.
Add the milk and whisk into the flour until smooth.
Add the goat cheese, salt, and pepper, and cook, stirring continuously, until the goat cheese is melted and the sauce thickens.
Drain the pasta and add it to the skillet with the spinach.
Increase the heat to medium high and cook, stirring frequently, until the spinach is wilted.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
The garlic really makes this dish. You could take the recipe in a lot of directions – replace the rosemary with thyme or oregano, use lime juice, replace some of the goat cheese with Parmigiano – but in the end, it is the garlic that helps balance all those flavors. Mince it finely and then cook it slowly so that it doesn’t brown and turn bitter. The slow cooked garlic will infuse the flavor into the oil and spread the flavor throughout the dish.