Monday, June 14, 2010

Dinner in 10 Minutes...Penne with Spinach, Goat Cheese and Prosciutto

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It's been one of those tough weeks when everything seems to come together and require a major decision. I get these every five years or so and by now I just sit back and let 'er rip! For those of you familiar with the Tarot, this is the dreaded Tower card.

Obviously, dinner is the farthest thing from my mind right now. Luckily, I'm well organized and stocked up so at times like these, I can always pull something together in a pinch. Every ingredient in the pasta sauce was in the refrigerator or the pantry. If you also have a frozen baguette and a nice bottle of wine, like I always do, you will have a very enjoyable meal.

If you are new to my blog, I suggest you check out one of my first posts on what everyone should have in their pantry.  It is particularly useful at times like these. ( If you want a good laugh, check out the comments left by my children--  They are now banned for life..).

The original recipe is from Giada de Laurentis, but seeing that we were only having this as our main dish, I added some prosciutto and the pine nuts. I also altered some measurements.

Serves 6

(Printable Recipe)

Ingredients

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
4 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan
4 oz. prosciutto
Pine nuts


Directions

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 the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Drain the pasta, reserving 1 cup of the cooking liquid. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Add the prosciutto and the pine nuts. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over the pasta and serve.

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