Monday, May 18, 2009

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.

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