Description
A sophisticated pasta dish blending the tang of goat cheese with the sweetness of sun-dried tomatoes and fresh spinach in a velvety sauce.
Ingredients
Scale
- 12 oz penne or fusilli pasta
- 4 oz soft goat cheese (chèvre), crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 2 tablespoons olive oil
- 1/2 cup reserved pasta water
- 1/2 teaspoon cracked black pepper
- Salt to taste
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped sun-dried tomatoes; sauté for 2-3 minutes.
- Stir in baby spinach and cook until just wilted.
- Reduce heat to low. Add crumbled goat cheese and 1/2 cup of reserved pasta water.
- Stir constantly until the cheese is fully melted and a smooth sauce forms.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Add more pasta water if needed for a glossier consistency.
- Season with black pepper and salt to taste. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion