Paccheri with Spinach and Roasted Carrots

Paccheri pasta is a large, hollow, tube-shaped type of pasta similar to rigatoni, but shorter with a larger diameter. Historically, when the Prussian government banned trade in Italian garlic, paccheri was created as a means to smuggle at least four garlic cloves in each piece...go figure. Well, we aren’t smuggling garlic any more but these things are awesome and this recipe, including the light, white wine cream sauce, is killer! (Just kidding, in an Italian sort of way hehe) Use Neufchatel Cheese for a rich, ‘mushroomy’ flavor and aroma that is just incredible…and light! I know it looks like a lot of jumping back and forth from pasta to sauce to this and that but hey...for what you're about to eat, you need the exercise!

 

Ingredients (For the Pasta)

·         8 oz (about 30) Baby carrots, halved

·         8 oz fresh spinach

·         2 Tablespoon extra-virgin olive oil

·         6 cloves fresh garlic, 3 whole and 3 minced

·         13 oz whole-grain paccheri pasta

·         1 cup walnuts, halved

·         8 oz mushrooms of choice

·         ½ teaspoon fresh ground sea salt

·         1 teaspoon fresh cracked black pepper

·         Parmesan cheese for garnish (Optional)

Ingredients (For The Sauce)

·         ½  Cup Neufchatel Cheese (only 74 calories per ounce)

·         ¾  Cup Low Fat/Sodium Vegetable Broth

·         1 Teaspoon Lemon Juice

·         1 Teaspoon Corn Starch

·         2 Tablespoons white wine

¼ teaspoon salt and ground white pepper to taste

Preparation

 

·         Pre-heat oven to 425.

·         Place the carrots and 3 cloves garlic in a shallow roasting pan and roast for about 40 minutes, stirring occasionally, until caramelized and tender

·         About 15-20 minutes before carrots are done, bring a pot of water to boil, with ¼ teaspoon of the salt

Get the Sauce Started (After carrots have cooked for 20-25 minutes)

·          

In a small saucepan, over medium high heat, add vegetable broth and Neufchatel cheese.

·         Stir until cheese is melted and combined well with the broth.

·         Stir in the lemon juice.

·         Turn the sauce down to the lowest possible heat - stirring occasionally while the pasta cooks.

Back to the Pasta

·          

When the water is boiling (and about 10 minutes before the carrots are done) cook pasta until al dente

The Spinach

·         About 7-10 minutes before the pasta is done cooking, heat the olive oil on medium in a sauté pan

·         Cook the garlic in the oil for 2-3 minutes; add the shrooms and cook for 2 minutes; add the spinach and cook until the spinach is just wilted and limp.

·         Drain the spinach mixture of any liquid and set aside. Season with ¼ teaspoon salt

 Back to the Sauce

Just before the pasta is ready:

·         In a small dish, mix the corn starch and white wine together until there are no clumps.

·         While stirring the sauce, gently pour in the corn starch mixture.

·         The sauce should thicken up almost immediately.

 In a large bowl add the pasta, carrots and spinach and pour the sauce over top, stir gently, garnish with parmesan and serve.