Creamy Goat Cheese and Spinach Linguine
A handful ingredients on a crappy cold night when I could not make it out to the store turned into one of the most spectacular pastas.
A handful ingredients on a crappy cold night when I could not make it out to the store turned into one of the most spectacular pastas. I love how goat cheese mixed with some hot liquid — be it broth, pasta cooking water, or otherwise — almost instantly turns into a creamy sauce. In Dinner Solved! (August 2015), this technique features in a zucchini and mushroom enchilada.
Creamy Goat Cheese and Spinach LinguinePrint
- 1 pound dried fine linguine, or other
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 1 teaspoon finely minced garlic
- 5 cups baby spinach, roughly chopped
- Coarse or kosher salt and freshly ground pepper to taste
- 8 ounces soft fresh goat cheese
- ½ cup freshly grated Parmesan cheese
- Red pepper flakes to taste
1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until tender and lightly golden. Add the garlic and sauté for another minute. Add the spinach, in batches if necessary, stirring just until it slightly wilts. Season with salt and pepper.
2. Meanwhile, bring a large pot of water to a boil over high heat. Salt the water generously and return to a boil. Cook the pasta according to package directions. Before draining the pasta reserve 1 1/2 cups of the cooking water. Return the pasta to the pot and add the goat cheese, Parmesan and the water, and stir until the cheeses melt and combine with the water to form a sauce. Season with red pepper flakes, and again with salt and pepper, if needed, then add the spinach mixture and stir to combine.
3. Serve quickly and serve hot, to high acclaim.