Monday, January 21, 2008

Spaghetti w/ Spinach, Tomatoes and Goat Cheese

3/4 lb. spaghetti
1/4 cup olive oil
2 cloves garlic, thinly sliced (or use the kind in a jar)
pinch of crushed red pepper
1 cup grape tomatoes, halved
S&P to taste
8 cups baby spinach
1/4 cup grated peccorino cheese (or parmesan/reggiano)
4 oz. goat cheese, crumbled

Cook spaghetti, drain and save 1/2 cup of the pasta cooking water.

In a large skillet, heat olive oil and cook garlic and red pepper until tender. Add tomatoes, season with S&P and cook over medium heat about 2 minutes. Add spinach and cook until wilted. Add the spaghetti, pasta water and peccorino cheese - toss over low heat until pasta is coated with sauce. Add the goat cheese and toss gently.

Transfer to serving bowls and top with additional greated cheese. Can be served with chicken or shrimp, but I like it plain. Serves 4 and only takes about 30 minutes!

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