0 (0)

Mains, Quick and Easy, Vegetarian

Penne with spinach sauce

Penne with spinach sauce
Los Angeles Times

GIADA DE LAURENTIIS' first book, "Everyday Italian," based on her popular Food Network show, has been holding steady on bestseller lists since its publication last year. Just arriving in bookstores is a follow-up, "Giada's Family Dinners" (Clarkson Potter, $32.50). Lavishly ... Read more

Total time: 25 minutes | Serves 6
  • Salt
  • 1 pound penne
  • 3 cloves garlic
  • 3 ounces goat cheese
  • 1/2 teaspoon freshly ground black pepper plus more to taste
  • 6 ounces baby spinach leaves, divided
  • 2 tablespoons freshly grated Parmesan cheese

Step 1Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until it is tender but still firm to the bite, about 12 minutes. Drain, reserving 1 cup of the cooking liquid.

Step 2While the pasta cooks, mince the garlic in a food processor. Add the goat cheese, three-fourths teaspoon salt, the pepper and half of the spinach leaves. Blend until the mixture is smooth and creamy.

Step 3Place the remaining spinach leaves in a large bowl. Add the drained pasta, then scrape the cheese mixture over the pasta and toss to coat, adding enough of the reserved cooking liquid to moisten.

Step 4Season the pasta to taste with salt and pepper. Sprinkle with the Parmesan cheese.

Note: Adapted from "Giada's Family Dinners" by Giada De Laurentiis.


Peach and blackberry dumplings
Peach and blackberry dumplings

Weiser Farms roasted squash
Weiser Farms roasted squash

Peach and pecan sundae
Peach and pecan sundae

Sour Cream Cucumber Salad
Sour Cream Cucumber Salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Creamy scrambled eggs with fines herbes
Prosciutto-wrapped halibut with grape tomato salad
Brined pork tenderloin with `Tuscan home fries'
Sopa de bolitas de tortilla (tortilla ball soup)