Mac N Goat Cheese

From Every Day with Rachael Ray April 2009

3/4 pound macaroni pasta

1/4 C EVOO

2 cloves garlic, chopped

1 pint cherry tomatoes, halved

One 9oz bag spinach

Salt and pepper

6oz goat cheese, broken into chunks

3/4 C chopped walnuts, toasted

 

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.