Friday, March 4, 2011

Pasta with Spinach Sauce

adapted from recipe by Giada De Laurentis, The Food Network
1 pound whole wheat or multi grain pasta
3 garlic cloves
3 wedges Laughing Cow Light Creamy Swiss Wedges
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Stirring occasionally.

Mince the garlic in a food processor. Add the Laughing Cow Light Creamy Swiss Wedges, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.