Pasta and goat cheese...need I say more? This tangy, cheesy pasta is heaven sent! The cheese gives it a creamy richness and the veggies give it a hint of color and an added vitamin and antioxidant boost! This dish is indulgent yet health savvy and it's calling your name! Try it out!
16 ounces of gluten free, dried rotini pasta
8 ounces of crumbled goat cheese
1 ⅓ cup of unseasoned, sun dried tomatoes
2 cups of fresh baby spinach leaves
2 tbsp of EVOO (extra virgin olive oil)
½ tsp of pink Himalyana salt
¼ tsp of black pepper
Boil your pasta according to the package’s directions. Then, drain your noodles and add them back into the pot. Add the olive oil and then toss in the spinach leaves and mix them well on low heat until they are wilted. Then, add the tomatoes, goat cheese, salt and pepper and continue to stir on low until the cheese is completely melted and dispersed throughout the pasta. Serve immediately or store it in the fridge or freezer for later. Enjoy!
*This recipe makes four servings.