Spinach with Tomatoes and Goat Cheese Pasta for Two

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Spinach with Tomatoes and Goat Cheese Pasta for Two calories by ingredient
Submitted by:

Introduction

A very satisfying, fresh dish that is very fast and easy to make. If you want to cut down on the fat, just eliminate the parmesan cheese. The trick is not to overcook it. The bright green spinach and red tomatoes make it very colourful. A very satisfying, fresh dish that is very fast and easy to make. If you want to cut down on the fat, just eliminate the parmesan cheese. The trick is not to overcook it. The bright green spinach and red tomatoes make it very colourful.
Number of Servings: 2

Ingredients

    1 can of Italian Roma tomatoes or 6 fresh ones, peeled and seeded
    1 bucket of fresh baby spinach (approx. 6 cups) washed or 1 good sized bunch of spinach stems removed and well washed
    3 cloves of garlic minced
    1 tablespoon of extra virgin olive oil
    a splash of white wine
    2 ounces of goat cheese
    salt and pepper to taste

    4 ounces of linguine pasta noodles

    2 tablespoons of parmesan cheese



Directions

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.

Rate This Recipe