Recipe

Goat Cheese-spinach Pasta Recipe

	Chihuahua / All my dishes 1 year, 10 months ago A heavenly, quick and guiltless meal. A pleasure to make. From Sunset Books Low-fat Vegetarian. Prep:20m Cook:15m Servings:4	Chihuahua
	delightful smooth healthy

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Ingredients

12 ounces dried Spinach Fettuccine

3 quarts (about 12 oz.) lightly packed rinsed, drained fresh Spinach Leaves, cut or torn into 2-inch pieces

2/3 C Vegetable Broth

8 ounces unsweetened soft fresh Goat Cheese (plain or flavored), broken into chunks, if possible (some types may be too soft to break)

2 C ripe Cherry Tomatoes (at room temperature), cut into 1/3-inch slices

Salt and Pepper

Directions

In a 5-to6 quart pan, bring about 3 quarts water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, 8 to 10 minutes. (Or cook pasta according to package directions.) Stir spinach into boiling water with pasta; continue to boil until spinach is wilted (30 to 45 seconds). Drain pasta-spinach mixture well and return to pan.

While pasta is cooking, bring broth to a boil in a 1-to2 quart pan over medium-hight heat. Add cheese and stir until melted; remove from heat.

Spoon cheese mixture over pasta and spinach; mix gently but thoroughly. Spoon onto a platter; scatter tomatoes over top. Season to taste with salt and pepper.

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