Monday, November 5, 2012

Spinach & Goat Cheese Pasta

It helps to actually publish the blog posts that you write when you have a blog. This one has been chilling in my drafts for about a week and a half with about four other half-written posts. A for effort, D for execution. 

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I'm pretty much settled into my new place and the weather has been inching towards cooler weather. Totally unrelated facts, but those two things together have greatly increased my desire to break in the new kitchen!

In the last 24 hours I've made:
  • Banana Bread
  • Pumpkin Bread
  • Chicken Salad
  • Homemade Chicken Stock
  • Spinach and Goat Cheese Pasta
It looks like a bomb went off in my kitchen. I will spare you the photo. 

Banana & Pumpkin Bread recipes are a dime a dozen on the interweb, so I won't bore you with those, but I was pretty impressed with this quick and easy pasta recipe I found on Pinterest!


Spinach and Goat Cheese Pasta {adapted from this recipe}

The beauty of this pasta is that it's easily made for one or for eight- just adjust the amounts. The recipe didn't have measurements so I just eyeballed everything and it turned out just fine. These are rough estimates of measurements that I used cooking for one.
  • Pasta of your choice (I used about two cups of whole wheat egg noodles)
  • 2 T Olive Oil
  • 2 Cloves Garlic, chopped
  • 1/4 Onion, chopped
  • 3 C Spinach
  • 5 oz. Greek Yogurt
  • 2 oz. Goat Cheese
  • Pinch of Cayenne Pepper
  • Handful of Cherry Tomatoes
  • Salt & Pepper
  1. Cook pasta per package instructions to al dente. 
  2. Heat oil in a sautĂ© pan. Add onions and garlic and season with salt and pepper. 
  3. Add spinach and cook down (add in batches if necessary). 
  4. Add cooked pasta to spinach. 
  5. Stir in greek yogurt and goat cheese and cook on low for 3-5 more minutes.
  6. Throw in cherry tomatoes if you fancy. I just had some on hand that needed to be used. The original recipe didn't include this.
  7. Season with salt, pepper, and cayenne to taste. 
This took me about 10 minutes total and looks/tastes indulgent without actually being indulgent (thanks to subbing the sour cream for greek yogurt). I will definitely make this one again. If you need a little more heartiness, a handful of shredded chicken would be a wonderful addition. 

Speaking of chicken, did you know you can make chicken stock with the carcass of a rotisserie chicken? I think I knew this in the back of my mind but had never tried it. Cooked chickens are a staple in my grocery cart because of the ease and flexibility. I'm so happy to put this trick in action and get one more use of of my rotisserie chicken before it hits the trashcan. 

I currently have one simmering away with celery, carrots, mushrooms, onion, garlic, rosemary, parsley, and a bay leaf- all of which I already had on hand or growing on my patio. If you want to try it yourself, here's a great blog post about it from one of my favorite food bloggers.

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