ingredients:
1 handful (for one person) Bowtie or other chunky pasta
1 tbsp olive oil
1 garlic cloves sliced
pinch of red pepper flakes
small handful of cherry (or grape or strawberry) tomatoes – halved
handful of spinach washed well and chopped roughly
1 cup goat cheese, crumbled
Salt and Pepper
instructions:
start at least 4 cups of salted water to boil for the pasta
In a medium sized frying pan, warm olive oil at medium-low. Add garlic and red pepper flakes, cook until the garlic is just starting to brown and then add the tomatoes. Allow tomatoes and garlic to saute uncovered for 3-5 minutes.
Add the pasta to the boiling water, stirring as it comes back to a boil.
Rinse the spinach leaves well, trimming stems if you wish. Shake the excess water off of the leaves, chop roughly and add to pan. Cook, stirring frequently, until the spinach is bright green and wilted.
Boil pasta a little bit shy of package directions – it should be soft but with a bit of a crisp “bite” – to your liking. Drain and toss the pasta with the spinach mix, then plate and top with crumbled goat cheese.
Season with coarse salt and freshly ground pepper.
time: 15 min
difficulty: easy, just watch so that the pan is not too hot!
double-able: yes!
