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Goat Cheese and Spinach Penne

I am particularly fond of this amazing and simple pasta recipe, combining perfectly the flavors of fresh spinach with the rich and special aroma of goat cheese. A success every time I prepare this for my friends and family...

| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:





Ingredients for four guests:

penne wtih a spinach sauce

* 1 lb. penne lisce
* 1/2 lb. goat cheese log(s), crumbled
* 8 oz. or 1/2 lb. fresh spinach with stems
* 1 bunch fresh shallots (green onions)
* 1/2 lb. Sliced bella mushrooms
* 3 tablespoons raisins
* 1/2 cup heavy cream
* Olive oil
* Espelette pepper
* Salt and Freshly ground black pepper

Instructions:

1) Clean the spinach leaves (remove the large stems) then wash in cold water two or three times, then drain.

2) Peel and wash the shallots, keeping the white part of the stems, them chopping them.

3) Heat a drizzle of olive oil in a pan and first cook the mushrooms for a few minutes, then add the onions and cook over medium heat for a few minutes, stirring.

4) Then add to the pan the spinach leaves and mix them in to cook them, making them lose most of their water.

5) Once the spinach has reduced and slightly cooked, add the raisins, salt and pepper, a couple pinches of Espelette pepper, the cream and 4 tablespoons of water. Mix well and simmer over low heat while we boil the pasta, stirring regularly.

6) Bring salted water to a boil (adding a drizzle of olive oil) and cook the pasta for about 10 minutes, following the cooking instructions on the package. When ready rinse with cold water then drain thoroughly.

When ready to serve your penne dish, first place the penne on each plate, then ladle some spinach-cream sauce over, and finally top with equal amounts of crumbled goat cheese

Serve immediately while warm.




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