Spinach and cream cheese pasta. For this recipe, you have to use fresh spinach.
Bring a large pot of salted water to boil. Add the bowtie pasta and cook until it is tender, about 12 minutes.
Blend the garlic, goat cheese, cream cheese, salt, pepper, and half of the spinach leaves in a food processor until the mixture is smooth and creamy.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Place the pasta on top of the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough of the reserved water to moisten. If you want, sprinkle Parmesan cheese over it.
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I thought that 3/4 of a teaspoon of salt sounded like a lot for this recipe and unfortunately I was right. I definitely would add the salt gradually if I were to make it again. Most likely though , I won’t. I just wasn’t crazy about the flavor; all that spinach made the dish taste sort of earthy (if that makes sense) and the garlic was overwhelming. Sorry to be critical!
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