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 tsp. Olive oil |
| 1 ounce Prosciutto (sliced into strips) |
| 2 Tbsp Pine nuts |
| 1 Large Shallots, raw (sliced) |
| 1 large Yellow bell peppers (julienned) |
| 1 dash Black pepper (to taste) |
| 8 Ounces Fresh spinach |
| 2 ounce Semisoft goat cheese (crumbled) |
| 1/2 ounce Parmesan cheese (grated) |
Instructions
When the water boils add the penne and stir.
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. Stir frequently.
Add the pine nuts and shallots.
Cook for about 5 minutes. Stir frequently.
Add the yellow pepper, salt, and pepper and reduce the heat to low.
When the penne is just done, set aside 1/4 cup of the pasta water, then drain the penne and add the pasta to the skillet with the vegetables.
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 to the pasta and vegetables and sprinkle the goat cheese crumbles over the top.
Increase the heat to medium and toss until the spinach is just wilted and the goat cheese is melted. Grate the parmesan over the pasta and 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.