Adapted from Giada de Laurentiis
1 box Italian penne
2 garlic cloves
2 ounces goat cheese
1 ounce cream cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
half a pound of fresh baby spinach
2 tablespoons freshly grated Parmesan
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Finely chop garlic. In a mixing bowl, blend the goat cheese, cream cheese, salt, pepper, and half of the spinach leaves until fairly smooth and creamy. Set the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large serving bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta over the spinach leaves in the bowl. Add the cheese and spinach mixture over the pasta mixture and toss, using reserved cooking liquid to for moisture if needed. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve immediately. We recommend a Caesar salad.