by Anne Carter
New Recipe
Course: Main Course Cuisine: Italian Prep Time: 5 minutes Cook Time: 15 minutes Total Time:20 minutes Author: Anne Carter
– Large Pot – Knife – Grater – Measuring Cups – Plate
– 8 ounces uncooked penne – 1 (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese – 2 cups (packed) fresh baby spinach
1. Fill a pot with salted water and bring it to a boil. Cook the pasta until it's al dente, following the package instructions. 2. Before draining, reserve about a cup of the pasta water using a Pyrex measuring cup. This step is crucial!
3. Drain the pasta and put it back in the pot (off the burner). Add Boursin cheese and a few tablespoons of the saved pasta water. 4. Toss with two spoons until you achieve your desired sauce consistency. Gradually add more pasta water if needed.
5. Introduce fresh baby spinach to the pasta and continue tossing until everything is evenly coated in the creamy sauce. 6. Cover the pot and let it sit for a minute or two, allowing the spinach to wilt and merge flavors with the pasta.