Here's a great pasta recipe that has all the flair of a restaurant dish, but is easy to make at home. The spinach, goat cheese, and sun dried tomatoes pack this dish full of flavor but are friendly to the waistline. It's perfect for a weeknight meal.
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Ingredients
Serves 3 to 4
½ lb (230 g) linguine
3½ tbsp (52.5 mL) extra virgin olive oil, divided
8 ounces (230 g) baby spinach
½ yellow onion, diced
2 garlic cloves, thinly sliced
⅔ cup (35 g) sun-dried tomatoes, thinly sliced
½ cup (120 mL) dry white wine
6 ounces (170 g) goat cheese, crumbled and divided
salt and pepper to taste
garnish:
grated parmesan
Directions
Fill a large pot with water and bring to a boil, over medium-high heat. Generously salt the boiling water and stir in pasta. Cook pasta until al dente, about 8 minutes, stirring frequently. Drain pasta in a colander, reserving ⅓ cup of the pasta water, and gently toss with some olive oil. Set aside.
Place 1½ tablespoons (22.5 mL) oil into a large sauté pan, over medium-high heat. Add the spinach and sauté until just wilted. Remove from heat and squeeze out any excess moisture.
Drain liquid from the pan, add the remaining oil and place back over medium-high heat.Add the onions and garlic and sauté for about 3 minutes. Season with salt and pepper.
Stir in sun-dried tomatoes and sauté for an additional minute. Deglazed pan with wine and simmer until the liquid disappears. Stir half the goat cheese and spinach back into the onion mixture and season with salt and pepper.
Add linguini to the pan and toss together until well combined. Pour reserved pasta water over the linguini and lightly season with salt and pepper.Plate the pasta, top with grated parmesan and serve.
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Spinach Linguine with Goat Cheese and Sun-Dried Tomato
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