Goat Cheese Pasta
This goat cheese pasta is a quick and easy dinner made with warm fettuccine, creamy goat cheese, and fresh spinach. It's done in 15 minutes!
Servings: 4
Equipment
Ingredients
- 12 ounces fettuccine
- 2 tablespoons olive oil
- ½ tablespoon butter
- 4 cloves garlic minced
- 6 ounces baby spinach
- salt and freshly ground black pepper to taste
- 4 ounces crumbled goat cheese or use feta cheese
Instructions
- Cook the pasta. Boil the fettuccine according to the directions on the package. Then, reserve 1 cup of the cooking water; drain the rest of the pasta and return the fettuccine to the pot. Set aside.
- Sauté the aromatics and veggies. In the meantime, heat the oil and butter in a large skillet over medium-high heat. Add the garlic; cook and stir for 15 seconds or until fragrant. Add the spinach and season with salt and pepper; cook, stirring frequently, until wilted, about 1 minute.
- Combine. Add the spinach mixture, 3 ounces of the goat cheese, and 1/4 cup of the reserved cooking water to the pasta inside the pot and toss until the cheese starts to melt and coats the pasta. Add more cooking water as needed to loosen the sauce.
- Finish and serve. Taste for salt and pepper, and adjust accordingly. Add the remaining goat cheese over the pasta and serve.
Nutrition
Serving: 1cup | Calories: 490kcal | Carbohydrates: 63g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 168mg | Potassium: 465mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4377IU | Vitamin C: 13mg | Calcium: 117mg | Iron: 3mg
