Penne pasta covered in a tangy goat cheese and rosemary sauce with spinach. I can almost guarantee you’ll make this over and over and never tire of it!
Penne Pasta, It’s what you turn to when you need to make something appear pronto on the table and that the kids are probably going to love. And it’s so easy to make, if you can boil water you can make pasta. I don’t want to hear any excuses.
Usually we stick to traditional red sauce in this house but every now and then I’ll make a white béchamel and load it up with some sharp cheddar or Fontina. I like my cheese sauce to taste like cheese so I don’t skimp with it.
This was the first time I went with goat cheese though and the result was completely not what I thought it would taste like. It was super light for being a cream sauce and had an awesome tangy taste to it.
Three out of four plates were wiped clean when I put it out for dinner, what about that fourth plate? That belonged to my daughter who has a fierce loyalty to Parmesan, whatever!
And the lemon? I don’t know how to explain this, just make the recipe and you’ll see that even with the zest of four lemons, the flavor is bang on but not so tart that you need to pucker up.
You can eat this penne pasta like this for meatless monday, or do what I did for dinner and add chopped grilled chicken to it. Shrimp would also be a top choice to throw in. Anything, it’s still gonna be awesome!
This is summer pasta, pure and simple. It’s made with fresh lemons picked from a friends tree at the weekend and rosemary from my own garden. Could it be any more sustainable?
In a perfect world, you should eat this outside in the sun with a chilled glass of Chardonnay.
We should all live in a perfect pasta world!
Tag this and any other recipe you make, with @foodnessgracious on Instagram or Facebook. I always love to see what you guys create!
- 3 cups uncooked penne pasta
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 1/2 cups whole milk
- 4 whole medium size lemons zested
- 6 ounces plain goat cheese
- 2 tsp fresh chopped rosemary
- 1 1/2 cups packed, spinach leaves
Cook the pasta as per the instructions on the pack. Drain and set aside.
In a large pan over a medium heat melt the butter and add the flour. Whisk for 2-3 minutes until smooth.
Gradually add the milk whisking after each addition to prevent lumps.
Once all of the milk is added, throw in the zest, goat cheese and rosemary. Whisk again until the cheese is melted and the sauce is smooth.
Add the spinach and pasta and gently fold through with a spatula. The spinach will wilt with the heat.
Serve at once and garnish with extra chopped rosemary.