Greens & Goat Cheese Pasta Recipe

Ingredients:

• 1/2 lb. (1/2 box) Metropolitan Market Penne Pasta
• 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
• 1 Tbsp unsalted butter
• 1 - 2 cloves fresh garlic, minced
• 1 medium sweet onion, finely chopped
• 3 cups (packed) kale leaves, stems removed and chopped
• 3 cups (packed) baby spinach leaves, stems removed
• 4 ounces Metropolitan Market Goat Cheese, crumbled
• Salt and pepper, to taste
• Grated or shredded fresh Parmesan cheese

Directions:

1. Cook pasta in a large pot of boiling, salted water as package directs.
2. While pasta cooks, heat the olive oil and butter in a large skillet over medium heat until the butter melts. Add garlic and onion; cook, stirring occasionally, until onion softens, about 3 minutes. Stir in kale, followed by spinach. Cook and stir for a minute or two, until greens begin to wilt. Remove from heat. The greens will continue to cook from the heat of the pasta.
3. Drain the pasta, reserving 1/2 cup cooking liquid. Add the hot pasta to the skillet with the vegetables. Sprinkle with goat cheese and toss until cheese melts and forms a creamy sauce, adding a splash or two of reserved cooking water, if needed, to thin sauce. Taste and adjust seasoning.
4. Serve warm, topped with Parmesan cheese.
5. Cook’s Tips:
6. Nutty: Just before serving, toss pasta with 1/2 cup chopped, toasted hazelnuts or walnuts.
7. Prosciutto or Bacon: Add 4 slices of slivered Metropolitan Market Prosciutto or crumbled, cooked Metropolitan Market Bacon, just before serving.