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Pasta with Spinach and Chèvre



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  • 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



Step 1

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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