Instructions

• Bring a large pot of water to a rolling boil. Add the penne and cook until al dente according to the package directions.
• Before draining, scoop out and reserve about 1 cup of the hot pasta water and set it aside.
• Drain the pasta and return the drained pasta to the empty pot. Remove the pot from the heat (off the burner).
• Add the entire 5.2 ounce (150 g) package of Boursin Fine Herbs & Garlic cheese to the hot pasta.
• Add a small splash (a few tablespoons) of the reserved pasta water and toss the pasta (using tongs or two spoons) until the cheese melts and forms a creamy sauce.
• If the sauce is too thick, add more reserved pasta water a little at a time until you reach your desired consistency (you likely won’t need most of the reserved water).
• Add the 2 cups packed fresh baby spinach to the pasta and toss until the spinach is evenly coated in sauce.
• Cover the pot and let everything sit for 1–2 minutes to allow the spinach to wilt, then toss once more and serve immediately.