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.