Ingredients:
1 lb rigatoni
2 tsp olive oil, divided
1 small onion, sliced
1 large garlic clove, minced
6 cups packed fresh spinach, roughly chopped
1 cup cherry tomatoes, halved (or quartered if large)
6 oz soft goat cheese
salt and pepper to taste
Instructions:
Bring a large pot of salted water to boil and add pasta. Cook and then drain, reserving at least 1 cup of pasta water. Set aside.
In a large skillet, heat 1 tsp olive oil over medium heat. Add garlic and onion, cooking until the onion is soft and beginning to caramelize. Toss in the spinach and tomatoes, heating until the spinach is just wilted and still bright green. Remove from heat.
Add the pasta to the skillet and crumble the goat cheese over it. Stir or toss with tongs until the cheese is melted, adding enough of the reserved pasta water to create a sauce. Add salt and pepper to taste and serve.
I've got to try this recipe! It looks sooooo tasty!
ReplyDeleteI had leftovers for dinner tonight and it was even yummy the second time around!
ReplyDeleteThis looks amazing. How do you have time to write AND cook?!
ReplyDeleteAlexis - Cooking is one of the reasons I don't have as much time to write as I'd like. But it's like meditation for me. It's my stress relief after a long day at work.
ReplyDeleteMaybe I can turn that into a book...
I know this is an old post but I was just googling about for some dinner inspiration (I have a craving for something with goats cheese BUT am feeling too lazy to cook anything too taxing!) and found this - perfection! Thanks for the recipe!
ReplyDelete