Tuesday, December 18, 2012
Penne with Goat Cheese and Spinach
about 1 1/3 cups uncooked penne noodles
2 Tbsp olive oil
1 clove garlic, minced
half of a 140g log soft goat cheese (about 2.5 oz)
1 cup coarsely chopped fresh spinach, stems included
about 14 cherry tomatoes, quartered
1/4 tsp black pepper
1/4 tsp salt
Cook pasta according to package instructions until al dente.
Meanwhile, saute the garlic in oil until golden.
Crumble the goat cheese in a bowl. Add spinach, tomatoes, salt and pepper. Add the garlic with the oil.
Drain pasta and toss with the goat cheese mixture.
Refrigerate leftovers. It is also good cold.
To reheat leftovers, stir in frying pan until heated through.