Goat Cheese Fettuccine with Spinach and Onions

Goat Cheese. Either you love it (Dan) or you hate it (my Grandpa). Well no, that’s not quite true. I like goat cheese alright but it can also scare me a little bit. I was nervous about this dish because I didn’t want it to be too overwhelming, but I must say it was pretty darn good – and easy too. Monday nights have become pasta nights and this is a fun dish to really change things up with. It’s also an easy cheese to work into cooked pasta.

Goats can be nice. They aren’t all teeth-grinding, sweatshirt chewing devil look-alikes.

 

Ingredients (serves 4)

-12 ounches of fettuccine or pappardelle

-2 tbsp of olive oil

-1 small red/purple onion sliced

-4 cloves of garlic, sliced

-one bag/tray of washed spinach

-4 ounces goat cheese, crumbled

-salt and pepper

This meal was inspired by something I saw in a Real Simple magazine recently.

-Cook the pasta, save a little pasta water for the end

-Heat the olive oil in a large skillet and add in the onion and garlic, stirring a bit (3-5 mins). Add the spinach and some salt and pepper. Toss frequently.

-Add all of this together with the goat chese and reserved water with the cooked pasta.

Serve warm!

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One Comment Add yours

  1. Mama says:

    Will make it for sure!

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