Fettucini with Seared Tomatoes, Spinach and Goat Cheese
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
8 ounces uncooked fettuccini
¾ cup halved grape tomatoes
3 Tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
4 garlic cloves, thinly sliced
1 (14.5 oz) can unsalted diced tomatoes, undrained
¾ teaspoon salt
4 ounces goat cheese
4 cups baby spinach (if using regular spinach give it a rough chop)
Instructions
Cook pasta according to package directions; reserve ~1/4 cup of pasta water; drain the rest.
While pasta cooks, heat a large skillet over medium-high heat. Coat with cooking spray, arrange tomatoes, cut side down and cook about 2 minutes or until seared. Stir tomatoes, cook additional 30 seconds. Remove from pan; set aside.
Reduce heat to low, add oil to pan. Add red pepper flakes, garlic and cook 2 minutes, stirring occasionally. Place canned tomatoes in a mini food processor; blend until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
Remove skillet from heat. Add spinach and cooked pasta and 1-2 tablespoons of reserved pasta water. Toss well until spinach wilts slightly.
Arrange 1⅓ cups pasta mixture in each bowl. Divide the seared grape tomatoes evenly among the servings. Dollop about 1 Tablespoons of goat cheese over each serving. Serve with chopped basil if desired.
Notes
Recipe adapted from Cooking Light, March 2013
Recipe by Nutritious Eats at https://www.nutritiouseats.com/fettuccine-with-seared-tomatoes-spinach-and-goat-cheese/