My F&W
quick save (...)
Spaghetti with Spinach, Tomatoes and Goat Cheese
© Helene Dujardin

Spaghetti with Spinach, Tomatoes and Goat Cheese

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Tossing the cooked spaghetti with some of the reserved pasta cooking water and fresh goat cheese produces a light, tangy and luxurious sauce. Melissa Rubel Jacobson also likes making this dish with whole-wheat spaghetti.

  1. 3/4 pound spaghetti
  2. 1/4 cup extra-virgin olive oil
  3. 2 garlic cloves, thinly sliced
  4. Pinch of crushed red pepper
  5. 1 cup grape tomatoes (6 ounces), halved
  6. Kosher salt and freshly ground black pepper
  7. 8 cups baby spinach (7 ounces)
  8. 1/4 cup freshly grated pecorino cheese, plus more for serving
  9. 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.

Suggested Pairing

Zesty Sauvignon Blanc, such as one from New Zealand.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.