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Penne with Spinach Sauce Recipe

Penne with Spinach Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (572)

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Average Rating:

Total Reviews: 572

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  • on May 06, 2013

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    Quick, easy, delicious and nutritious! I replace the cream cheese with log chèvre.

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  • on April 28, 2013

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    I personally thought everything had its place in this dish. Unlike other reviewers, I did not think the garlic would be overpowering, and it was not. The goat cheese was perfect, and I still managed to get some spinach flavor in there too! However, my mom said all she tasted was goat cheese. I loved it, though!

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  • on March 26, 2013

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    I loved this pasta! I was very impressed. The only thing I did was add lemon juice and some olive oil to the sauce, it was great! Like others said, you can taste the raw garlic, if you don' like raw garlic, I would use less than 3 cloves. I can't make this one again!

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  • on March 13, 2013

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    Pretty good overall. Definitely check for salt- I had to add more than the little bit she says to add to the cheese mixture. I forgot to save the cooking liquid from the pasta and remembered just as I dumped it into the colander to drain- I was left with about 2 TB which definitely wasn't enough. If I had the extra liquid the sauce would have been much creamier and I think made the dish more enjoyable overall, so that was my bad. I also added sliced grilled chicken for a little protein and I threw some frozen peas into the cooking pasta right at the end. They added a nice bit of sweetness and pop which I would do again next time. Also, I used two wedges of Laughing Cow creamy swiss cheese instead of cream cheese just to cut out some fat. Still adds the creamy texture you want from the cream cheese.

    I will make this dish again and add the pasta water. It's a great, quick and easy dish for weeknights packed with nutrients and a nice calorie conscious meal as well.

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  • on March 05, 2013

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    I love this pasta with a few changes. I knew using all that raw garlic wouldn't allow you to taste anything else in the dish. Instead I used a head of roasted garlic. Then I noticed how little was used to make the sauce, and I like my pasta saucy. I used 4oz goat cheese, 6oz cream cheese and pasta water. It took a few times to make some tweaks to be where my family and I like it best.

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  • on March 01, 2013

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    Made it for my then boyfriend 4 years ago on a date, and it has become a regular meal at hour household. Now we are a family, and our guests enjoy it, and even our 18 month old son loves it. It is creamy, delicious, warm pasta with a mild (not bland at all garlic & goat cheese kick...Yummy!

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  • on February 28, 2013

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    Great easy and healthy recipe but BLAND. It is necessary to be creative with this recipe by adding something like onion, basil, parsley, other herbs, white wine, and some heat.

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  • on February 01, 2013

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    I made this last night. It was really easy and tasty. I thought the sauce might be bland, but the goat cheese gave it plenty of flavor, and the fresh spinach gave it that pleasant "green" flavor that is enjoyable and feels healthy. I did not find the garlic too strong, but we're big fans of garlic at my house. I served the pasta with baked chicken and roasted carrots. We have lots of leftover pasta (there are only two of us, but I think it will be good cold, too.

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  • on January 26, 2013

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    Easy and very tasty. Love in every bite.

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  • on January 22, 2013

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    Usually, I find pasta sauces to be boring. I loved this one. I also used thawed frozen chopped spinach (about 3/4 the box and sun dried tomatoes. In fear that the sauce was going to be a little tasteless, I also added red pepper flakes, doubled the called for amount of cream cheese, parsley and cilantro. Topped it with shrimp to make it a complete meal. Thanks, Giada! You are the queen of Italian.

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