Penne with Spinach Sauce



  • 1 pound whole wheat or multi grain penne
  • 2 ounces goat cheese
  • 1 ounce reduced fat cream cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 ounces fresh baby spinach leaves
  • 2 tablespoon grated parmesan
  • 1 cup water


  • Bring a large pot of salted water to a boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
  • Place the goat cheese, cream cheese, 3/4 tsp of salt, 1/2 tsp of pepper, water, and half of the spinach leaves in the food processor. 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. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat.
  • Season the pasta with salt and pepper.
  • Sprinkle the parmesan over and serve.

Clam Chowder


I’ve tried many clam chowder recipes but this is the best so far.  This will warm you up on cold winter days.  Yum!!!! 


  • 5 slices ham or bacon, diced
  • 1 1/2 large onions, chopped
  • 3/4 cup all-purpose flour
  • 2 (10 ounce) cans whole baby clams or chopped clams, drained
  • 1 1/2 cups clam juice
  • 4 cups peeled and small cubed potatoes
  • 3 cups half and half cream
  • 3 tablespoon butter
  • 1 1/2 teaspoon salt
  • ground black pepper to taste


  • Melt butter in a large stock pot over medium heat. Add diced ham or bacon and cook until almost crisp; add onions and saute until clear.
  • Stir in flour and cook over low heat, stirring frequently for 2 to 4 minutes.
  • Stir in clam juice and potatoes and season with salt and pepper. Bring to a boil and cook covered until potatoes are fork tender.
  • Pour in half and half. Stir in clam and cook until heated through. Do not allow to boil

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