Spinach is one of the easiest greens to grow, often providing local gardeners with a bountiful harvest through June. Spinach loves cool weather and will begin to bolt, or flower once the temperatures climb. It’s best to pick spinach before bolting for the best flavor. Here’s is a simple, healthy and tasty way to include the harvest in your dinner!
1 pound penne
3 garlic cloves
2 ounces goat cheese
1 ounce cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh 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 with Parmesan and serve.
Recipe adapted from foodnetwork.com