| 1 box | Piccolini® Mini Penne |
| 2 tablespoons | extra virgin olive oil |
| ¾ cup | onion, chopped |
| 1 bag (6 ounces) | fresh spinach |
| 5 ounces | chevrie cheese |
| 1 cup | whole milk |
| to taste | salt |
| to taste | freshly ground black pepper |
HEAT oil and onion in a medium skillet over medium-high heat. Sauté for 3 minutes or until the onion is translucent and slightly browned around the edges.
ADD the spinach, sauté until wilted, about 2 minutes.
ADD the milk, bring to a boil and simmer until reduced by half, about 5 minutes.
ADD the cheese over medium heat and stir until the cheese has dissolved into the milk and spinach mixture; remove from the heat.
Meanwhile COOK the Piccolini® Mini Penne according to the directions on the package. Drain and toss with the sauce, season with salt and pepper.