Spinach Pasta

This one is from the tv show Everyday Italian. I made it a little bit ago but the garlic was SO strong that I almost couldn't eat it. This time, I roasted the garlic first to mellow out the garlicky-ness of it all.

1 lb. whole wheat penne

3 cloves roasted garlic *

2 oz goat cheese

1 oz cream cheese

3/4 tsp. salt

1/2 tsp. pepper

6 oz spinach

2 Tbsp. Parmesan

Cook the pasta. Meanwhile, in a food processor or blender (I used a blender and had to add a bunch of the pasta water for it to be thin enough for the blender to blend.) mix the garlic, goat cheese, cream cheese, salt, pepper and half of the spinach (this will be bright green, kind of fun). Put the rest of the spinach in a bowl. Drain the cooked pasta and spoon on top of the spinach. Mix in the sauce. At this point, she says to add water from the pasta to moisten. Mine was saucy enough after the water I added to get it to blend. I guess either way, you have to thin it down. I mixed in Parmesan cheese until it looked good or you can just sprinkle it on top.

* Roasted Garlic

Take a bulb of garlic and cut off the top 1/4 inch or so. Drizzle it with olive oil and pepper. Loosely wrap in foil and bake in a 250 degree oven for 50 minutes or until soft. You can also eat it spread on toast, bread or crackers.