Sometimes shop the fridge night is leftovers, or eggs and toast, but sometimes it's something delicious like this goat cheese and tomato pasta! I had some leftover goat cheese from making this frittata, and with a few other ingredients we had on hand I was able to whip up this creamy and delicious pasta in minutes. I love the tang of goat cheese and it pairs well with the sweetness and acidity of cherry tomatoes. A new easy weeknight recipe has been found!
Goat Cheese and Tomato Pasta
Serves: 2Time: 15 minutes
Ingredients
170 grams gemelli pasta (or you could use rotini or fusilli)
Extra virgin olive oil
A few handfuls of cherry tomatoes (about a cup or so), halved
1/2 package of baby spinach
1/3 of a cup (or to taste) of creamy goat cheese
Method
Cook pasta, according to package directions, in a pot of salted water until al dente (about 8 minutes for gemelli).
Meanwhile, heat some olive oil in a large skillet over medium heat. Add cherry tomatoes and sauté until they start to break down, approximately a couple minutes. Add baby spinach to skillet and cook until wilted, adding a few spoonfuls of pasta water. Season with salt and pepper to taste.
Drain pasta, reserving a little of the cooking liquid, and put back into the pot. Add goat cheese to the hot pasta and stir, letting the goat cheese melt and coat the pasta.
Add the pasta to the cherry tomato and spinach mixture. Toss gently to combine, adding some pasta water if needed.
Serve hot! Top with parmesan cheese or fresh basil, if desired. Would also be good with a little freshly grated nutmeg too!
Do you like goat cheese?
XOXO
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