Wednesday, September 26, 2012

Spaghetti With Spinach, Tomatoes And Goat Cheese


I happened to like this a lot.  My husband thought it was just ok and my son hated the spinach.  I had an issue with the spinach, but it is the same issue I have with all pastas with greens in them.  The spinach clumped up and you ended up getting big bites that were just spinach.,  I would like it better if there was some of everything in each bite.  It was fast and easy so that is something, but I am probably the only one who would want it again.  

Spaghetti With Spinach, Tomatoes And Goat Cheese

3/4 lb spaghetti
1/4 c  extra-virgin olive oil
2    garlic cloves,thinly sliced
Pinch of crushed red pepper
1 c  grape tomatoes (6 ounces) halved
Kosher salt and freshly ground black pepper
8 c  baby spinach (7 ounces)
1/4 c  freshly grated pecorino cheese,plus more for serving
4    ounces fresh goat cheese crumbled (1 cup)
1. In a large pot of boiling salted water, cook the spaghetti until
it is al dente. Drain the spaghetti well, reserving 1/2 cup of the
pasta cooking water.
2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic
and crushed red pepper and cook over moderate heat until the garlic is
tender, about 3 minutes. Add the tomatoes, season with salt and pepper
and cook over moderately high heat until the tomatoes begin to release
their juices, about 2 minutes. Add the spinach and cook until wilted,
about 2 minutes.
3. Add the spaghetti, the reserved 1/2 cup of pasta cooking water and
the 1/4 cup of pecorino to the skillet and toss over low heat until the
pasta is coated with the sauce. Season with salt and pepper. Add the
goat cheese and toss gently. Transfer the spaghetti to shallow bowls
and serve, passing additional grated pecorino cheese at the table.


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