PENNE PASTA IN A LEMON ROSEMARY CREAM SAUCE

Penne pasta covered in a tangy goat cheese and rosemary sauce with spinach. I can almost guarantee you'll make this over and over and never tire of it!
INGREDIENTS

• 3 cups uncooked penne pasta
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour

PENNE PASTA IN A LEMON ROSEMARY CREAM SAUCE

• 2 1/2 cups whole milk
• 4 whole medium size lemons zested
• 6 ounces plain goat cheese
• 2 tsp fresh chopped rosemary
• 1 1/2 cups packed, spinach leaves

INSTRUCTIONS

1. Cook the pasta as per the instructions on the pack. Drain and set aside.
2. In a large pan over a medium heat melt the butter and add the flour. Whisk for 2-3 minutes until smooth.
3. Gradually add the milk whisking after each addition to prevent lumps. Once all of the milk is added, throw in the zest, goat cheese and rosemary. Whisk again until the cheese is melted and the sauce is smooth.
4. Add the spinach and pasta and gently fold through with a spatula. The spinach will wilt with the heat.
5. Serve at once and garnish with extra chopped rosemary.

Open Source Full Recipes HERE

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