Goat cheese and spinach fusilli
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Goat cheese and spinach fusilli calories by ingredient
Introduction
low fat and delicious! low fat and delicious!Number of Servings: 8
Ingredients
-
1 pound whole wheat or multigrain fusilli
3 garlic cloves
2 ounces goat cheese
2 ounces fat free cream cheese
3/4 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 leaves
2 tbsp. fresh grated parmesan cheese
Tips
-has a strong garlic flavor if you are not a huge fan of garlic, lessen to 2 or 1 clove instead.
-can be made vegan with soy cheese
-proteins can be added (I've tried both grilled shrimp and chicken :) )
Directions
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.