Spaghetti with Goat Cheese & Spinach
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.
1 lb. Spaghetti
2 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, Sliced
2 Cups Baby Spinach
½ Cup Grated Pecorino Cheese
1 Cup Goat Cheese
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!