Greens and Goat Cheese Pasta
Serves 3
Sautéed garlic, sweet onions, and seasonal greens fortify buttery noodles with robust flavor, and a generous sprinkle of goat cheese melts into a creamy sauce. Pair this dish with your favorite wine for a majorly satisfying meal.
Ingredients
- 1/2 pound penne pasta
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium sweet onion, finely chopped
- 2 cloves garlic, minced
- 3 cups packed baby kale leaves, chopped
- 3 cups packed baby spinach
- 4 ounces goat cheese, crumbled
- Kosher salt, to taste
- Pepper, to taste
- 1/3 cup grated Parmesan cheese
Directions
- Cook pasta according to package directions.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Once butter has melted, add onion. Stir occasionally and cook until softened, about 3 minutes. Stir in garlic. Add kale and spinach. Cook and stir a minute or two, until greens begin to wilt. Remove from heat. The greens will continue to cook from the heat of the pasta.
- Drain pasta, reserving 1/2 cup cooking liquid. Add hot pasta to skillet with vegetables. Sprinkle with goat cheese and toss until cheese melts and forms a creamy sauce. Add reserved cooking water, as needed, to thin sauce. Season with salt and peper, to taste.
- Serve warm, topped with Parmesan cheese.
Nutrition
Amount Per Serving (based on 3 servings)- Calories: 560
- Fat: 22.0 g
- Saturated Fat: 9.0 g
- Trans Fat: 0 g
- Cholesterol: 35.0 mg
- Sodium: 230.0 mg
- Carbohydrates: 73.0 g
- Fiber: 3.0 g
- Added Sugars: 0 g
- Sugar: 9.0 g
- Protein: 19.0 g