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| Pasta with spinach, sun dried tomatoes and goat cheese | ||
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Everything i am i owe to pasta. i didn’t say that. sophia loren did. and she still looks pretty darn sexy.
this is one of my favorites. i love spinach. i love sun dried tomatoes. and a little goat cheese? what could be mo’ better? a little vino...
it’s quick, it’s easy, it’s good and good for ya. here goes...
1 pound of penne rigate pasta 1 pound of fresh baby spinach, cleaned 5 shallots, chopped, about a cup 1/2 cup of sun dried tomatoes, the packed-in-oil kind, drained, and chopped in small pieces goat cheese extry virgin olive oil balsamic vinegar some pignoli (pine nuts) for the pasta... get a large pot, fill it with water, put it on the highest heat you got. this is for the pasta. put a few tablespoons of e.v.o.o. in a large fry pan over medium heat. add the shallots. let them get golden brown, about 5 minutes. add a little balsamic about a teaspoon, add a little white wine (a few tablespoons), let it heat up for a few minutes. take a couple handfuls of spinach and cook it down a few minutes. then, add a little splash of white wine, and a few more handfuls of spinach, and cook it down. add some kosher salt, and some crushed red pepper. when the spinach has cooked down, do it again, add a little wine and/or e.v.o.o. (if needed!) add a few handfuls of spinach, and cook it down. do it again until all the spinach is gone. then, add the sun dried tomatoes, just to heat them up, a few minutes. when the water has boiled, add the pound of penne pasta. when the pasta is firm to the bite (al dente), drain, and transfer to a bowl. drizzle with a tad of e.v.o.o. toss. add the sauce to the pasta. toss. add the goat cheese, about a 1/2 cup--save some for sprinklin’! toss the goat cheese gently with the pasta. when it’s all good and goooey, plate it up. make it look nice! add some fresh spinach leaves around the plate, sprinkle with some crumbled goat cheese, add some pine nuts/pignoli (you can toast them in a dry pan until golden) and... MANGIAMO!!!!!!!! |
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