* Penne rigate means the grooved penne. Advantage: The sauce adheres better than to the smooth penne.
Cook the pasta in boiling salted water until just al dente. Drain the penne and return it to the frying pan without letting it drain. Add butter or light butter, put aside with the lid closed.
For the cheese foam, whisk all ingredients in a not too hot water bath until thick and foamy. Add Parmesan cheese, continue beating until cheese is well distributed and sauce is hot.
Rinse spinach, drain and mix raw into hot pasta. Cook on hot stove top with lid on for about 2 minutes until spinach collapses a tiny bit.
Pour penne into a warmed bowl and spread cheese foam evenly over the top.
Serve hot.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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