Idea from the Food Network, modified by Aimee
12 oz. whole wheat penne
1 TB olive oil
2 cloves garlic, chopped
4 oz. goat cheese crumbles
½ tsp salt
½ tsp pepper
6 oz. fresh baby spinach
parmesan to top
option: 8 oz. tofu (cubed) & butter for frying
1. Cook pasta in large pot according to package directions; drain & place back in pot; set aside
2. Meanwhile, if using tofu, fry in butter until lightly browned; set aside
3. Heat oil in medium saucepan & saute garlic 1-2 minutes; remove from heat.
4. Place ½ spinach in food processor and pulse until coarsely chopped; remove. Place other 1/2 of spinach in processor along with 1 cup hot water & process until smooth. Add to saucepan along with garlic, goat cheese, salt, & pepper; heat and stir into penne.
5. Stir chopped spinach into penne mixture along with optional tofu until well-blended. Cook until heated through. Spoon onto plates & top with parmesan.
12 oz. whole wheat penne
1 TB olive oil
2 cloves garlic, chopped
4 oz. goat cheese crumbles
½ tsp salt
½ tsp pepper
6 oz. fresh baby spinach
parmesan to top
option: 8 oz. tofu (cubed) & butter for frying
1. Cook pasta in large pot according to package directions; drain & place back in pot; set aside
2. Meanwhile, if using tofu, fry in butter until lightly browned; set aside
3. Heat oil in medium saucepan & saute garlic 1-2 minutes; remove from heat.
4. Place ½ spinach in food processor and pulse until coarsely chopped; remove. Place other 1/2 of spinach in processor along with 1 cup hot water & process until smooth. Add to saucepan along with garlic, goat cheese, salt, & pepper; heat and stir into penne.
5. Stir chopped spinach into penne mixture along with optional tofu until well-blended. Cook until heated through. Spoon onto plates & top with parmesan.
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