Salt 1 pound penne 3 cloves garlic 3 ounces goat cheese 1/2 teaspoon freshly ground black pepper plus more to taste 6 ounces baby spinach leaves, divided 2 tablespoons freshly grated Parmesan cheese

Step 1 Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until it is tender but still firm to the bite, about 12 minutes. Drain, reserving 1 cup of the cooking liquid.

Step 2 While the pasta cooks, mince the garlic in a food processor. Add the goat cheese, three-fourths teaspoon salt, the pepper and half of the spinach leaves. Blend until the mixture is smooth and creamy.

Step 3Place the remaining spinach leaves in a large bowl. Add the drained pasta, then scrape the cheese mixture over the pasta and toss to coat, adding enough of the reserved cooking liquid to moisten.

Step 4Season the pasta to taste with salt and pepper. Sprinkle with the Parmesan cheese.

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