Penne with goat’s cheese and spinach

Preparation time: 30min

For 4 people:

  • 30g pine nuts
  • 500g frozen spinach
  • 1 onion
  • 2 small cloves of garlic
  • 40g butter
  • 200ml Luxembourg white wine
  • 280ml cream
  • A pinch nutmeg
  • Lemon zest
  • 500g LE MOULIN penne
  • 200g Luxembourg goat’s cheese
  • salt and pepper

Brown the pine nuts in a frying pan and then put them to one side.

Cook the spinach in boiling salted water until they are completely defrosted. Drain and put to one side.

In the meantime, peel and finely dice the onion. Peel and crush the garlic cloves.

Melt the butter in a frying pan and fry the onion with a pinch of salt for 5 minutes until tender. Add the garlic and cook for another minute.

Add the white wine and spinach and cook for 2 minutes, then add the cream, nutmeg, lemon zest, salt and pepper. Cook for 5 minutes to slightly reduce the sauce.

In the meantime, using a large saucepan, cook the penne in boiling salted water for 11 minutes until they are al dente.

Cut the cheese into small cubes.

Drain the penne and add to the frying pan with the sauce and 2/3 of the cheese, and stir it all together.

Serve 4 plates of pasta, sprinkling over the pine nuts and the rest of the cheese.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.