Greens and Goat Cheese Pasta
Serves 3
Need a new way to eat more greens? Toss them with hot pasta coated in creamy sauce. For a little crunch, sprinkle with toasted nuts or crisp, crumbled prosciutto.
Ingredients
- 1/2 pound penne pasta
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic (minced)
- 1 medium sweet onion (finely chopped)
- 3 cups packed baby kale leaves (chopped)
- 3 cups packed baby spinach
- 4 ounces goat cheese (crumbled)
- Kosher salt (to taste)
- Pepper (to taste)
- 1/3 cup grated parmesan cheese
Directions
- Cook pasta according to package directions.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Once butter has melted, add onion. Stir occasionally and cook until softened, about 3 minutes. Stir in garlic. Add kale and spinach. Cook and stir 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 pasta, reserving 1/2 cup cooking liquid. Add hot pasta to skillet with vegetables. Sprinkle with goat cheese and toss until cheese melts and forms a creamy sauce. Add reserved cooking water, as needed, to thin sauce. Season with salt and peper, to taste.
- Serve warm, topped with parmesan cheese.
Cook Tips
Nutrition
Amount Per Serving (based on 3 servings)- Calories: 560
- Fat: 22.0 g
- Saturated Fat: 9.0 g
- Trans Fat: 0.0 g
- Cholesterol: 35.0 mg
- Sodium: 230.0 mg
- Carbohydrates: 73.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 9.0 g
- Protein: 19.0 g