Penne with Spinach Sauce RecipePenne with Spinach Sauce Recipe

From Food Network

Everyone loves pasta, but they hate all the calories and carbs that come along with it. This penne with spinach sauce recipe takes pasta and makes it healthy. It uses whole wheat or whole grain pasta which is full of nutrients and vitamins. It contains spinach which is a superfood that is full of nutrients and vitamins as well.


This penne with spinach sauce recipe is different from most pasta dishes in that it has a light sauce as opposed to a heavy one. It leaves you feeling full after you eat it, but it doesn’t leave you feeling like you ate too much. It doesn’t contain butter or oil so it will not be too greasy like most traditional sauces are.

All you pasta lovers out there make sure to try this dish! You will not be disappointed!



Penne with Spinach Sauce Recipe

Serves 6

1 pound whole wheat or multi grain penne

3 garlic cloves

2 ounces goat cheese

1 ounce reduced fat cream cheese

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 ounces fresh baby spinach leaves

2 tablespoons freshly grated Parmesan


Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.


Per serving: Calories: 326; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein:15 grams; Total carbohydrates: 61 grams; Sugar: 0 grams; Fiber: 8 grams; Cholesterol: 11 milligrams; Sodium: 367 milligrams


Thanks to Food Network for the Recipe.

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