Penne pasta with cheese and spinach

Ingredients:

• 450 g whole grain or multigrain penne pasta
• 3 cloves of garlic
• 60 gr. goat cheese
• 30 g low-fat cream cheese
• 3/4 tsp salt
• 0.5 tsp freshly ground black pepper
• 170 g fresh small spinach leaves
• 2 tbsp. l. freshly grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the penne pasta and cook, stirring occasionally, until tender but still firm to the bite, about 12 minutes.
2. Puree the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and half the spinach leaves. Process until smooth and creamy. Set the cheese and spinach mixture aside.
3. Meanwhile, place the remaining spinach leaves in a large bowl.
4. Drain the pasta, reserving 1 cup of the sauce. Place the pasta on top of the spinach leaves in a bowl. Spoon the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough of the pasta water to moisten. Season with salt and pepper to taste. Sprinkle with Parmesan cheese and serve.