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.
1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
1 cup low-sodium chicken stock
1/2 cup 1 percent milk
1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
3/4 pound whole-wheat linguine
1/2 cup (1 1/2 ounces) grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves
Directions
Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute.
Add peppers and cook until they begin to soften, about 3 minutes.
Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes.
Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes.
Stir in carrot strips.
Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
Toss pasta with vegetables and sauce.
Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.
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