Low Sodium Penne with Spinach and Goat Cheese
Servings
2Serving size
2 ounces pasta with veggiesThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Penne (or gluten-free pasta) |
| 1 Tbsp. Olive oil |
| 1 ounce Prosciutto (sliced into strips) |
| 2 Tbsp. Pine nuts |
| 1 Large Shallots, raw (sliced) |
| 1/2 large Yellow bell peppers (diced) |
| 1 to taste Black pepper |
| 8 Ounces Fresh spinach |
| 2 ounce Semisoft goat cheese (crumbled) |
Instructions
While the pasta is cooking place the olive oil in a large skillet over medium heat. Add the prosciutto and cook for about a minute.
Add the pine nuts and shallots. Cook, stirring frequently, for about 5 minutes. Add the yellow pepper, salt, and pepper and reduce the heat to medium-low.
When the penne is just done set aside 1/4 cup of the pasta water and then drain the penne and add it to the skillet. Cook for about two minutes tossing frequently. If the pasta is too dry add the reserved pasta water 1 tablespoon at a time as needed.
Add the spinach and sprinkle the goat cheese crumbles over the top. Increase the heat to medium and toss until the spinach is just wilted, then 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 richness of the prosciutto cooked for a time infuses the oil with its smoky flavor. The sweetness from the peppers and spinach combine with the creaminess of the goat cheese for a great bowl of pasta.