Greens & Goat Cheese Pasta Recipe
Greens & Goat Cheese Pasta
Serves 2 to 3
Need a break from kale salad? Toss your favorite greens with sautéed garlic, onions, and hot pasta. The finishing touch is goat cheese which melts into a creamy sauce.
- 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
- Cook pasta in a large pot of boiling, salted water as package directs.
- 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.
- 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.
- Serve warm, topped with Parmesan cheese.
- Cook’s Tips:
- Nutty: Just before serving, toss pasta with 1/2 cup chopped, toasted hazelnuts or walnuts.
- Prosciutto or Bacon: Add 4 slices of slivered Metropolitan Market Prosciutto or crumbled, cooked Metropolitan Market Bacon, just before serving.
Nutrition:Amount Per Serving (based on 3 servings, does not include salt and pepper or parmesan topping)
Fat: 22 g
Saturated Fat: 9 g
Cholesterol: 35 mg
Sodium: 230 mg
Carbohydrates: 73 g
Fiber: 3 g
Sugar: 9 g
Protein: 19 g
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