Pasta with Spinach and Chèvre

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Pasta with  Spinach and Chèvre
Pasta with  Spinach and Chèvre

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Quantity of chunky pasta (penne, macaroni or little ears) for 4 people

  • 1 - 2

    Garlic cloves

  • olive oil

  • handful of toasted almonds (sliced)?

  • sun dried tomatoes

  • handful of grape tomatoes

  • 1

    lb spinach chopped

  • Lemon wedge

  • salt and pepper

  • chèvre or feta

Directions

Cook pasta drain and keep warm In a large saute pan, saute garlic cloves sliced or diced in olive oil until garlic is golden Toss in quantity of chopped sundried tomatoes or oil-cured black olives, plus a handful of grape tomatoes. Cook, stirring until tomato skins become a little blistered. Add 1 lb of fresh young spinach coarsely chopped. Cook, stirring until spinach is wilted, then squeeze a large wedge of lemon over. Toss with the pasta, stir in some salt and pepper and serve in large bowls topped with crumbled chèvre or feta.

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