Pasta with Spinach and Chevre
- 2 Tbsp
- olive oil, extra virgin
- 1 large
- red onion, sliced
- garlic cloves, minced
- 1 lb
- rotini pasta
- 1 bag(s)
- (10 oz) baby spinach
- 6 oz
- chevre (goat cheese)
- freshly ground black pepper to taste
How to Make Pasta with Spinach and Chevre
- 1Add oil and onion to skillet, and season with a little salt and pepper. Cook over medium heat, stirring constantly, until onion is tender. Add garlic, and cook another two minutes, until garlic is light golden in color. Set aside.
- 2Cook pasta in a large pot until desired doneness. (Don't forget to generously salt your water).
Turn off the heat, and submerge the spinach in the water. Stir for about 20 seconds, until spinach begins to wilt.
Reserve 1/3 cup of the pasta water. ( I do this by carefully dipping a glass measuring cup into the pot).
Drain the pasta and spinach.
- 3Add onions, garlic, and oil to the pot, along with the pasta and spinach, and the reserved pasta water. Crumble goat cheese over top, and season with freshly cracked black pepper.
Toss to melt cheese and combine ingredients.
Serve and enjoy!