Goat cheese and spinach fusilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound whole wheat or multigrain fusilli3 garlic cloves2 ounces goat cheese2 ounces fat free cream cheese3/4 tsp. salt (I used trader joes pink himalayan sea salt)1/2 tsp. black pepper (I used trader joes flower pepper)6 ounces fresh baby spinach leaves2 tbsp. fresh grated parmesan cheese
1. Bring salted water to a boil and cook fusilli until al dente.
2. Mince garlic in a food processor. Add goat cheese, cream cheese, salt, pepper, and half of the baby spinach leaves. Blend until smooth and creamy and set aside.
3. Drain pasta and reserve 1 cup of cooking liquid. Scrape spinach cheese mixture over hot pasta and toss to coat. Add in remaining baby spinach leaves. If pasta appears dry use some of the reserved cooking liquid to moisten.
4. Season with additional salt and pepper if necessary, sprinkle with parmesan and serve.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAMPBELH.
2. Mince garlic in a food processor. Add goat cheese, cream cheese, salt, pepper, and half of the baby spinach leaves. Blend until smooth and creamy and set aside.
3. Drain pasta and reserve 1 cup of cooking liquid. Scrape spinach cheese mixture over hot pasta and toss to coat. Add in remaining baby spinach leaves. If pasta appears dry use some of the reserved cooking liquid to moisten.
4. Season with additional salt and pepper if necessary, sprinkle with parmesan and serve.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CAMPBELH.
Nutritional Info Amount Per Serving
- Calories: 230.4
- Total Fat: 2.9 g
- Cholesterol: 5.4 mg
- Sodium: 118.1 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 5.2 g
- Protein: 8.6 g
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