This recipe is elegant enough for company yet easy enough for a quick weeknight meal.
8 oz. whole wheat or gluten-free pasta (your choice of shape)Cook pasta according to directions. While pasta cooks, roll goat cheese in fresh herbs. Slice into four disks. Place on a lightly greased baking sheet and chill. Heat oil in skillet, and sauté onions and vegetables for 5 minutes. Add tomatoes, garlic and seasonings, and cook an additional 2 minutes. Add ½ cup of pasta water and spinach. Cook 1 more minute, and toss with pasta. Before serving, broil goat cheese rounds for one to two minutes until lightly browned. Serve goat cheese slice over each pasta serving.
2 tbsp. fresh, minced parsley
2 tbsp. fresh, minced basil
4 oz. goat cheese
2 tbsp. Ariston extra-virgin olive oil
1 cup thinly sliced onions
2 cups sliced vegetables (mushrooms, squash, zucchini, etc.)
1 pint grape or cherry tomatoes, halved
2 cloves garlic, thinly sliced
½ tsp. sea salt
¼ tsp. crushed red pepper (can substitute black pepper)
3 cups washed and drained baby spinach leaves