Return to Index

One Pan Pantry Pasta

 

 

Serves 2

Water

1 Tbsp olive oil

1 tsp salt

8 oz pasta, thin linguine or spaghetti

 

Fill a large, heavy sauce pan or Dutch Oven 2/3 with water. Bring to a boil over high heat. Add oil and salt. Add pasta and stir to soften. While the pasta is cooking, prepare the vegetables.

 

1 cup frozen spinach

 

Place the spinach in a glass bowl and microwave for 2 minutes. Set aside.

 

4 oz goat cheese

¼ cup olives

2 Tbsp capers

2 Tbsp milk

1 tsp Italian seasoning

Salt & pepper

 

Chop the soft goat cheese into ½ inch bits, Place in a small bowl and mix in the rest. Set aside.

16 grape or cherry tomatoes

 

Slice the tiny tomatoes in half and set aside.

2 Tbsp butter

1 clove garlic, finely diced

 

Cook the pasta until tender. Drain into a sieve or colander in the sink. Quickly place the pan back on the hob over medium heat and add the butter and garlic. Stir continuously and sauté for 2 minutes. Add the pasta back into the pan. Once you have added the pasta back into the pan, add the spinach and stir. Add the goat cheese mixture and stir a few minutes until smooth and hot. Add the tomatoes last, and quickly serve onto the plates.

 

This is my favorite “bachelorette” meal. The idea is to see what you have in the pantry or freezer and whip up a fabulous pan of pasta! If you have marinated olives in the fridge, use them and throw in a whole garlic clove from the jar. Substitute any cooked green vegetable for the spinach. The key ingredient is the goat cheese- don’t skimp on that!

Print Friendly