Simple Supper: Salty Spinach Penne

Between camping, fourth of July festivities, weekends out of town & visiting friends it's been quite a month -- & we're only half way through it! With more friends, more weekend get-aways & a concert or two on the books it doesn't look like it's going to slow down anytime soon. So, with my jam packed summer schedule in mind I've been honing in on "simple supper" recipes. That is, quick & easy dinners that taste like they took ages to make but only take a mere 30 minutes or less. Of course there's nothing like the coaxed flavors of a patiently cooked meal, but there's something so satisfying about whipping up a great dinner in half an hour. I feel like I'm getting away with something. With that in mind, here's my crazy easy Salty Spinach Penne. Make the sauce a day or two ahead of time & keep it in the fridge to shave off even more kitchen time. And with temperatures climbing higher by the day, who wants to be stuck in a hot kitchen?

Salty Spinach Penne, for 4

1 lb. whole wheat penne pasta

3 - 4 strips of bacon

3 c. fresh spinach 

2 tbsp. goat cheese

2 tbsp. cream cheese

2 tbsp. parmesan cheese

1 tbsp. olive oil

3 cloves garlic

pepper to taste

salt to taste

Salt a large pot of water & bring it to a boil. Once boiling, cook the pasta until al dente (about 8 - 10 minutes). Meanwhile, bring a skillet up to medium-high heat & cook the bacon (about 5 minutes) until crisp. Set aside on a paper towel to wick away excess fat. 

While the pasta finishes cooking, mince the garlic in a food processor then add the spinach & cream & goat cheeses & puree until smooth. Slowly drizzle in the olive oil. Fold in the parmesan. Salt & pepper the spinach purée to taste.

Drain the pasta & return to the pot. Toss with spinach purée & crumble the bacon in. Toss to combine & serve.

Kitchen to table time: 20 - 25 minutes