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Pasta Florentine with Goat Cheese
Recipes
Pasta Florentine with Goat Cheese
4 servings
35 minutes total

Ingredients

  • 4 oz Deli goat cheese, crumbled
  • 2 shallots, thinly sliced
  • 8 oz penne pasta
  • 1 tablespoon canola oil
  • 2 teaspoons brown sugar
  • ⅛ teaspoon crushed red pepper (optional)
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • 1 bag baby spinach leaves (5–6 oz)

Steps

    1. Crumble goat cheese; set aside. Slice shallots. Bring water to boil for pasta.
    2. Cook pasta following package instructions. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots; cook and stir 5–6 minutes or until caramelized.
    3. Stir in brown sugar and red pepper. Reduce heat to medium-low. Stir in butter; cook and stir 1–2 minutes or until butter has browned.
    4. Drain pasta, reserving ½ cup pasta water. Add reserved ½ cup pasta water, goat cheese, and salt to shallot mixture, stirring until cheese melts.
    5. Add spinach and pasta; toss to coat pasta and wilt spinach. Serve.

Amount per ¼ recipe serving: Calories 420, Total Fat 19g, Sat Fat 10g, Trans Fat 0g, Chol 40mg, Sodium 360mg, Total Carb 51g, Fiber 4g, Sugars 5g, Protein 15g, Calc 15%, Vitamin A 40%, Vitamin C 10%, Iron 20%