The following quick recipe for pasta uses flavorful goat cheese, sometimes called chevre, and spinach. Using pre-cleaned spinach leaves makes this easy to put together. It is adapted from “Summer-Winter Pasta,” by Grace Parisi.
PENNE WITH SPINACH AND GOAT CHEESE
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 servings
Sauce:
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4 cups packaged, cleaned spinach leaves
2 tablespoons olive oil
1 large clove garlic, peeled, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup slivered basil leaves
1/4 teaspoon salt
Freshly ground black pepper to taste
5 ounces soft goat cheese
1/2 cup prepared croutons, finely crushed
2 tablespoons grated Parmesan or Romano cheese
Pasta:
1 tablespoon olive oil
1 teaspoon salt
2 cups penne pasta
1 cup pasta cooking water
1. For sauce, stack several spinach leaves at a time; cut coarsely into shreds with kitchen scissors or knife; set aside.
2. Heat olive oil over medium heat in a large skillet. When hot, add garlic and pepper flakes; cook 2 minutes. Add spinach and cook about 2 minutes, just until wilted. Remove from pan, add basil leaves and set aside.
3. Meanwhile, for pasta, heat large pot of water to boil. Stir in olive oil, salt and pasta. Cook according to package directions. Reserve 1 cup of cooking water. Drain pasta and put back into hot pan. Add spinach-basil mixture, salt, pepper and goat cheese. Toss to coat pasta, adding enough hot cooking water to make a creamy sauce. Stir in crushed croutons and grated cheese.
Nutrition information per serving:
Calories ……. 461 Fat ………… 20 g Cholesterol .. 18 mg
Sodium …… 563 mg Carbohydrates .. 52 g Protein ……. 18 g