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FoodGoat Cheese Pasta with Spinach and Artichokes

14:15  18 september  2019
14:15  18 september  2019 Source:   purewow.com

Hot summer months calls for a mix of pesto and pasta

Hot summer months calls for a mix of pesto and pasta More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months. 

3. Add the pasta to the spinach and artichoke mixture. Crumble the goat cheese over the top and stir in the lemon juice along with ¼ cup of the reserved pasta water. Continue stirring until a creamy sauce coats the pasta .

Saturday, 28 September 2019 Goat Cheese Pasta with Spinach and Artichokes | Blue Job This goat cheese pasta with spinach and artichokes is creamy

Goat Cheese Pasta with Spinach and Artichokes© Colin Price/Two Peas & Their Pod Cookbook

“Cheesy pasta that takes less than 30 minutes to make? Can I get a high five?” Yes, Maria Lichty. Yes you can. The author of the new Two Peas & Their Pod Cookbook has a trick up her sleeve for this goat cheese pasta with spinach and artichokes, which, if you’re wondering, takes only 25 minutes to make.

“This easy pasta dish is a weeknight wonder—it’s exceptionally tasty and comes together in no time,” she continues. “Plus, I’m a sucker for anything with both spinach and artichokes. The secret is tangy, creamy goat cheese, which instantly melts into the pasta and makes the most amazing sauce. If you think you don’t like goat cheese, try this pasta and think again—I promise you’ll change your mind.”

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How to Make Pasta with Artichokes and Goat Cheese . I love that the sauce for this easy pasta can be made in the time it takes for pasta to cook. 1/4 cup heavy cream. 4 ounces goat cheese . 1 lemon, zested and juiced. 2 cups fresh arugula or baby spinach . Salt and fresh ground pepper to taste.

Add spinach and artichoke hearts until wilted. Remove asparagus with a slotted spoon, add to spinach , and finish sauteing. Blend in the goat cheese , ½ cup of parmesan cheese and lemon peel, until smooth. Add bottle of Alfredo Sauce. Cover and cook until warm.

Consider us convinced.

For more tips, tricks and recipes from Maria Lichty, check out her website, Two Peas & Their Pod, and her exclusive interview on The Coterie.

Excerpted from Two Peas & Their Pod Cookbook. Copyright © 2019 by Maria Lichty. Reprinted with permission from Grand Central Publishing. All rights reserved.

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Ingredients:

Kosher salt and freshly ground black pepper

8 ounces dried orecchiette (or your favorite short pasta)

1 tablespoon extra-virgin olive oil

2 tablespoons minced shallot

3 garlic cloves, minced

Pinch of crushed red-pepper flakes

Grated zest of 1 lemon

6 cups packed fresh spinach leaves

One 14-ounce can quartered artichoke hearts, drained

5 ounces (1 small log) goat cheese (see note)

This Baked Goat Cheese Might Be The World's Easiest Appetizer

  This Baked Goat Cheese Might Be The World's Easiest Appetizer Have you ever obsessed over the perfect menu only to realize you've forgotten one crucial item: the appetizer? If you don't want to serve something difficult to make and don't have time to research inspiring hors d'oeuvres ideas, then try this baked goat cheese. © POPSUGAR Photography / Anna Monette Roberts This Baked Goat Cheese Might Be The World's Easiest Appetizer Quite possibly the world's simplest dish, baked goat cheese is just that, cheese that's cooked in an oven-safe dish. Serve it with fresh baguette, crostini, or your favorite crackers.

This Spinach and Artichoke Pasta is our favorite spinach and artichoke dip turned into a pasta . It is an easy 30 minute meal. Total comfort food! Let’s talk creamy spinach artichoke pasta . My spinach and artichoke dip is arguably one of the most popular spinach and artichoke dip recipes on

This one combines frozen artichokes and spinach in a creamy ricotta sauce. It’s on the table in 2 tablespoons lemon juice. 3/4 cup ricotta cheese . 2 tablespoons chopped fresh parsley, to garnish. 5 Serve the pasta : Divide the pasta among 4 bowls and top with the toasted breadcrumbs and almonds.

2 tablespoons fresh lemon juice (from 1 large lemon)

3 tablespoons chopped fresh basil, for garnish

Directions:

1. Bring a large pot of water to a boil. Generously salt the water and cook the pasta according to the package directions until al dente. Reserve ½ cup of the cooking water and drain the pasta. Set aside.

2. Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic; cook until fragrant, about 2 minutes. Add the pepper flakes and zest along with the spinach. Cook until the spinach wilts, about 3 minutes. Stir in the artichoke hearts.

3. Add the pasta to the spinach and artichoke mixture. Crumble the goat cheese over the top and stir in the lemon juice along with ¼ cup of the reserved pasta water. Continue stirring until a creamy sauce coats the pasta. If the pasta isn’t creamy enough, add additional pasta water. Season with salt and pepper to taste and garnish with fresh basil.

Nutrition:

405 calories

12g fat

58g carbs

19g protein

4g sugars

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