Penne with Tomato-Goat Cheese Sauce and Sauteed Spinach

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This is a super simple, pretty healthy and wholly satisfying meal. Also very affordable. These were all just things I happened to pick up at Trader Joe’s the other day.

(serves 1)

  • 4 oz goat cheese
  • 2 cloves minced garlic
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • red chili flakes
  • 2 cups whole wheat penne pasta
  • 2 sprigs rosemary
  • 3 generous handfuls of spinach
  1. heat olive oil in a medium sized pan over medium high heat add (minced) garlic and tomatoes and cover
  2. cook pasta according to instructions
  3. once tomatoes start to blister, pop them with a knife or fork and add goat cheese
  4. once goat cheese starts melting, mix it with the tomato juices and add rosemary (remove from stem), bring down heat and let simmer
  5. when pasta is finished, drain and quickly steam spinach in the pasta pot with a couple teaspoons of water
  6. remove spinach with tongs, shaking off excess liquid, and add it into the goat cheese sauce pan and take that off the heat, season with salt and pepper to taste
  7. pour sauce over pasta, sprinkle with chili flakes, pour yourself a glass of wine and dig in!

© 2016, domenicadreamsofcalamari. All rights reserved.

Ricotta

I was shocked by how easy it was to make this delicious cheese at home in less that 24 hours. Ricotta is great because of its versatility; we used it for a great dinner on fresh pasta and also had it for dessert on top of cake. We got inspiration and the recipe from Bon App├ętit.
summer bulgur-heirloom tomato salad

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp kosher salt
  • 2 tbsp fresh lemon juice or distilled white vinegar
  1. Bring milk, cream, and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice; stir gently until mixture starts to curdle. Let stand 5 minutes.
  2. Pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. Chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).

Original recipe: http://www.bonappetit.com/recipe/fresh-ricotta
summer bulgur-heirloom tomato salad

After making the cheese, you’ll have quite a bit of whey leftover but don’t toss it! There are lots of interesting and useful ways to utilize it. This article explains all you ever wanted to know about curds versus whey: http://www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey/

 

 

 

 

© 2014, domenicadreamsofcalamari. All rights reserved.

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