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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pasta with Tomatoes, Spinach, and Goat Cheese Recipe

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This recipe for Pasta with Tomatoes, Spinach, and Goat Cheese is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box frozen spinach
2 tbsp. extra virgin olive oil
2 tbsp. garlic powder
1 lb. fresh, ripe tomatoes, peeled, seeded and finely chopped or grated
salt & freshly ground pepper, to taste
2 tbsp. Italian seasoning
3/4 lb. farfalle or fusilli
2 oz. goat cheese, crumbled
Directions:
Directions:
Cook the spinach in the microwave; drain. Over medium heat, cook olive oil, garlic powder, and tomatoes. Turn up the heat to medium-high, and cook the tomatoes, stirring often, until they have cooked down to a fragrant sauce, about 10-15 minutes. Season to taste with salt & pepper. Stir in the Italian seasoning and spinach. Keep warm. When the salted pasta water comes to a boil, add the pasta. Cook until just al dente and firm to the bite. Add a ladleful of the pasta water to the pan with the tomatoes and spinach, then drain the pasta and toss immediately with the tomato-spinach mixture and the goat cheese, which should melt. Serve at once.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also use fresh spinach and garlic cloves, but I prefer things that keep for a while -- I don't like to plan my dinners in advance!

 

 

 

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