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FoodGoat Cheese Pasta with Spinach and Artichokes

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

Mini Peach Tarts with Goat Cheese and Honey

Mini Peach Tarts with Goat Cheese and Honey These mini savory peach tarts with goat cheese and honey have the right amount of sweetness and spice to make our mouths water for more and they’re shockingly easy to make. “With store-bought puff pastry, it’s really easy, and since you cut them into squares, there’s no waste or scraps,” the author of The Fearless Baker tells us. And about that store-bought dough: We promise no one will know the difference. “The secret is keeping it simple. Just by stacking three ingredients that complement each other, you get these beautiful-looking tarts.

How to make: One-pot pasta with goat ’s cheese and spinach . This pasta combines wilted spinach and soft goat 's cheese to create a creamy and rich dish.

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.

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.”

The Secret Ingredient That Will Give a Major Boost to Boxed Mac and Cheese

The Secret Ingredient That Will Give a Major Boost to Boxed Mac and Cheese It’s the key to fluffy biscuits, too.

Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop. 2. In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta , spinach , parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats

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)

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. 

We used: Goat cheese & artichoke pasta (for 4 servings) • 5 tbsp of oil • 1 clove of garlic • 4 artichoke hearts • 4 tbsp of chopped parsley • 1/3 cup (50 g) of almonds • just over 1 cup (300 g) of goat cheese • just under 1 cup (40 g) of grated pecorino cheese • 14 oz (400 g) of pasta • salt and pepper to taste.

Not only is this one of the speediest pasta recipes I've ever cooked, but it's also one of the most flavorful -- and most colorful! I really don't know how

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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