Creamy Tomato and Spinach Pasta with Goat Cheese

A simple yet flavorful Italian-inspired pasta dish with a creamy tomato sauce, spinach, and tangy goat cheese.

Ingredients

• 12 oz Pasta (penne, rotini, or farfalle recommended)
• 1 can (28 oz) Canned Diced Tomatoes (fire-roasted preferred)
• 1/2 cup Heavy Cream
• 3 cups Fresh Spinach (baby spinach)
• 4 oz Goat Cheese
• 2 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra virgin)
• 1/2 tsp Dried Oregano
• Pinch Red Pepper Flakes (optional)
• To taste Salt and Freshly Ground Black Pepper

Instructions

1. Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat extra virgin olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant, being careful not to burn the garlic.
3. Stir in fire-roasted diced tomatoes and dried oregano. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
4. Stir in heavy cream and cook for another 2 minutes. Season with salt and freshly ground black pepper to taste.
5. Add fresh baby spinach and cook until wilted, about 2 minutes.
6. Drain pasta and add it to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to create a creamy consistency.
7. Crumble goat cheese over the pasta and serve immediately. A drizzle of extra virgin olive oil before serving is optional.

Cuisine: Italian

Suitability: vegetarian

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner