The tartness and creaminess of the goat cheese makes a delicious sauce for this dish.  Add fresh baby spinach for beautiful color, and feel free to add toasted nuts to the dish if desired.

 

INGREDIENTS:

Pasta:

1 lb. Spaghetti

Pasta Sauce:

2 Tbsp. Extra Virgin Olive Oil

2 Garlic Cloves, Sliced

2 Cups Baby Spinach

½ Cup Grated Pecorino Cheese

1 Cup Goat Cheese

 

DIRECTIONS:

Bring a large pot of well salted water to a boil.  Add pasta and cook according to package directions (approx. 8-10 minutes for al dente pasta).  Reserve ½ cup of the pasta water for the sauce. Meanwhile, in a sauté pan over medium heat, add the extra virgin olive oil and the sliced garlic.  Saute for approx. 2 minutes, until lightly browned.  Add the baby spinach and sauté for approx. 1 minute.  Remove from the heat and add the grated pecorino cheese, the goat cheese and the reserved pasta water.  Combine well.  Add the al dente pasta and mix to combine.  Serve & enjoy!

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PRIMI PIATTI: PASTA E RISO - SPAGHETTI WITH GOAT

CHEESE & SPINACH