Spinach with Tomatoes and Goat Cheese Pasta for Two
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 can of Italian Roma tomatoes or 6 fresh ones, peeled and seeded1 bucket of fresh baby spinach (approx. 6 cups) washed or 1 good sized bunch of spinach stems removed and well washed3 cloves of garlic minced1 tablespoon of extra virgin olive oila splash of white wine2 ounces of goat cheesesalt and pepper to taste4 ounces of linguine pasta noodles2 tablespoons of parmesan cheese
Makes 2 servings
Drain the tomatoes (reserve a little of the water from the can) and chop fairly course. Mince the garlic and set aside. Wash the spinach (make sure you remove all the grit) and remove any thick stems.
Start an 6 - 8 quart pot of water boiling and add 1 tablespoon of salt. Add the noodles once the water is boiling hard. In a large saute pan, heat the olive oil till it just starts to glisten. Add the garlic and saute till just translucent. Add the tomatoes to the garlic and stir till they become a little thick (3 or 4 minutes) then add the splash of wine. Salt and pepper to taste. Add the spinach and only cook till wilted. Once this is done and the noodles are ready, add the crumbled goat cheese just to combine and just before serving. Drain the noodles and drop into a large pasta bowl. Add the sauce and combine till all ingredients are mixed nicely. Serve on two pasta plates and sprinkle with the parmesan cheese.
Note* When you are adding the spinach and the tomato mixture seems a little dry, you can add a few tablespoons of the water from the can of tomatoes or if you are not worrying about calories or fat--a little more olive oil or white wine. If you want a dish that has a little more heat, you can add hot pepper flakes at this time too.
Seved with a lentil salad or a green salad, this makes a very satisfying meal. If you want to add meat to this dish, chicken breast strips work and so does ham or prochuitto. I have even added bay scallops or mussells and it tastes great.
Number of Servings: 2
Recipe submitted by SparkPeople user PIEQUEEN1.
Drain the tomatoes (reserve a little of the water from the can) and chop fairly course. Mince the garlic and set aside. Wash the spinach (make sure you remove all the grit) and remove any thick stems.
Start an 6 - 8 quart pot of water boiling and add 1 tablespoon of salt. Add the noodles once the water is boiling hard. In a large saute pan, heat the olive oil till it just starts to glisten. Add the garlic and saute till just translucent. Add the tomatoes to the garlic and stir till they become a little thick (3 or 4 minutes) then add the splash of wine. Salt and pepper to taste. Add the spinach and only cook till wilted. Once this is done and the noodles are ready, add the crumbled goat cheese just to combine and just before serving. Drain the noodles and drop into a large pasta bowl. Add the sauce and combine till all ingredients are mixed nicely. Serve on two pasta plates and sprinkle with the parmesan cheese.
Note* When you are adding the spinach and the tomato mixture seems a little dry, you can add a few tablespoons of the water from the can of tomatoes or if you are not worrying about calories or fat--a little more olive oil or white wine. If you want a dish that has a little more heat, you can add hot pepper flakes at this time too.
Seved with a lentil salad or a green salad, this makes a very satisfying meal. If you want to add meat to this dish, chicken breast strips work and so does ham or prochuitto. I have even added bay scallops or mussells and it tastes great.
Number of Servings: 2
Recipe submitted by SparkPeople user PIEQUEEN1.
Nutritional Info Amount Per Serving
- Calories: 443.1
- Total Fat: 16.1 g
- Cholesterol: 16.6 mg
- Sodium: 1,733.1 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 7.1 g
- Protein: 19.3 g
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