Whole Wheat Penne with Cheesy Spinach Sauce

Twenty-five minutes. Eight ingredients. One food processor. That’s all that stands between you and a bowl of creamy, garlicky, spinach-laced pasta.

Half the baby spinach gets blended with tangy goat cheese, reduced-fat cream cheese, and garlic into a smooth, vivid green sauce. The other half goes into the bowl raw, wilting just enough under the heat of the freshly drained pasta.

That contrast between the silky sauce and the barely-wilted leaves gives you two different spinach textures in every forkful.

A splash of starchy pasta water loosens everything into a glossy coating, and a hit of Parmesan on top brings it home.

This is the kind of meal that feels fancy but is really just Tuesday night dinner.

Kitchen Tips

• Reserve that pasta cooking water before you drain. The starch in it is what turns the cheese mixture from a thick paste into a smooth, clinging sauce.
• Use room-temperature goat cheese and cream cheese for easier blending. Cold cheese can leave lumps even in a food processor.
• Toss the hot pasta directly onto the raw spinach leaves in the bowl. The residual heat wilts them just enough without turning them slimy.
• This reheats surprisingly well. Add a splash of water or milk when rewarming to bring the sauce back to life.