a balanced plate with room for dessert

Goat Cheese and Spinach Penne


This dish is super filling and easy to make. I mean, what could be easier than cooking up a dish in less than 10 minutes? Not to mention it only used 2 pots (and one colander). Ever since it warmed up I’ve been craving dishes with fresh ingredients. I can’t wait to make this again with fresh tomatoes from the garden!

Goat Cheese and Spinach Penne
serves 4 

1 pound whole wheat penne
1/4 cup garlic extra virgin olive oil, or plain olive oil
2 cloves garlic, minced
2 cups spinach, roughly chopped or torn
1 pint grape tomatoes
salt and freshly ground black pepper
6 ounces goat cheese

  1. Cook pasta according to package directions.
  2. Meanwhile, heat olive oil in large pan over medium-high heat. Add garlic and cook until golden brown. Stir in tomatoes and spinach and cook until wilted.
  3. Add cooked pasta and goat cheese to vegetables in pan. Season with salt and pepper, to taste. Stir to combine. Serve immediately.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

3 thoughts on “Goat Cheese and Spinach Penne

  1. Tastes great served lukewarm as well!

  2. Touchdown! That’s a relaly cool way of putting it!

  3. Pingback: Spinach and Feta Pasta |

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