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
  1. Cook pasta according to package directions; reserve ~1/4 cup of pasta water; drain the rest.
  2. 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.
  3. 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.
  4. Remove skillet from heat. Add spinach and cooked pasta and 1-2 tablespoons of reserved pasta water. Toss well until spinach wilts slightly.
  5. 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/