Ingredients

• 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

Directions

• 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.

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

Ingredients

• 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

Direction

• 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