Reporting Fran Lane
This goat cheese and baby spinach over penne is a quick, fresh, flavorful pasta salad that is perfect for lunch and dinner. I’ve adapted this recipe from a recipe my sister-in-law Cathy sent us. It is surprisingly easy to make and is excellent accompanied with French bread and a good white wine. I use the crumbled goat cheese and pine nuts sold at Trader Joe’s as they seem to have the best prices. Enjoy.
Goat Cheese and Baby Spinach over Penne
5 ½ ounces goat cheese / 2 cups fresh baby spinach / 1 cup quartered cherry tomatoes / ¼ cup olive oil / 2 teaspoons sauté minced garlic / ½ teaspoon ground black pepper / ½ teaspoon salt / ½ cup sliced black olives / ¼ cup pine nuts / 8 ounces penne pasta
Cook pasta in a large pot of boiling salted water until al dente.
Crumble goat cheese into a large serving bowl. Add spinach, tomatoes, olive oil, garlic, black olives, pine nuts, and salt and pepper.
Drain pasta, and toss hot pasta with the goat cheese mixture. The cheese will melt and coat the pasta. Serves 6