|
|
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!