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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta and garbanzo flour in this dish.

 

"Pasta with melted cheese is the one thing I could eat over and over again." Yotam Ottolenghi

The refrigerator light goes on...

The garlic really makes this dish. You could take the recipe in a lot of directions - replace the rosemary with thyme or oregano, use lime juice, replace some of the goat cheese with Parmigiano - but in the end, it is the garlic that helps balance all those flavors. Mince it finely and then cook it slowly so that it doesn't brown and turn bitter. The slow cooked garlic will infuse the flavor into the oil and spread the flavor throughout the dish.

 

 

Lemon Rosemary Penne



Servings = 2 | Serving size =2 ounces penne with sauce and veggies

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.

This recipe makes good leftovers.

4 quarts water
4 ounces whole wheat or gluten-free penne pasta
1 Tbsp extra virgin olive oil
1 clove garlic (finely minced)
1 tsp fresh rosemary (finely minced)
2 tsp lemon zest
1 Tbsp all-purpose flour or garbanzo flour
3/4 cup 2% milk
3 ounces semi-soft goat cheese
1/8 tsp salt
fresh ground black pepper (to taste)
8 ounces fresh spinach

Lemon Rosemary Penne recipe from Dr. Gourmet
Place the water in a large sauce pan over high heat.

When the water boils add the penne. Stir and reduce the heat to medium high.

Cook for about 15 to 20 minutes.

While the pasta is cooking, place the olive oil in a large skillet over medium heat.

When the pan is hot, add the garlic and rosemary.

Reduce the heat to medium low and cook the garlic and rosemary for about 5 minutes. Stir occasionally.

Add the lemon zest and cook for about 5 minutes.

Add the flour and cook, stirring continuously, for 2 minutes.

Add the milk and whisk into the flour until smooth.

Add the goat cheese, salt, and pepper, and cook, stirring continuously, until the goat cheese is melted and the sauce thickens.

Drain the pasta and add it to the skillet with the spinach.

Increase the heat to medium high and cook, stirring frequently, until the spinach is wilted.

Serve.

Nutrition Facts

Serving size = 2 ounces penne with sauce and veggies

Servings = 2

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Amount Per Serving

Calories 512 Calories from Fat 225
  % Daily Value
Total Fat 25g %
    Saturated Fat 13g 59%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 49mg 16%
Sodium 442mg 19%
Total Carbohydrates 49g 38%
    Dietary Fiber 5g 21%
    Sugars 5g  
Protein 25g  
Vitamin A 52% Vitamin C 11%
Calcium 38% Iron 20%
Vitamin K 120 mcg Potassium 339 mg
Magnesium 92 mg