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.

Serve immediately.

Refrigerate leftovers.  It is also good cold.

To reheat leftovers, stir in frying pan until heated through.


1 comment:

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