This is one of our favorite weeknight dinners! It's perfect for summer because it's light and doesn't weigh you down. Serve it with a small salad and you are good to go, plus it's a quick and easy meal! Serves 4.
½ box of Rigatoni pasta
Pinch of salt
Splash of extra virgin olive oil
3 garlic cloves
2 ounces goat cheese
1 ounce mascarpone cheese
½ of a lemon (juice and zest)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces fresh baby spinach leaves (separate 1 ounce for garnish)
Freshly grated Parmesan
Large food processor
Measuring spoons and cups
Bring a large pot of salted water to a boil. Add the pasta and olive oil and cook until the pasta is tender, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, mascarpone cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, lemon juice and zest, and 4 ounces of spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
Drain the pasta, reserving 1 cup of the cooking liquid. Return the pasta into the pot. Place the cheese and spinach mixture over the pasta mixture and mix to coat, adding the reserved pasta water little by little until the sauce is moist. Chop the remaining spinach and toss into the mixture. Sprinkle the Parmesan over the pasta, serve and enjoy.