Tortellini with Goat Cheese, Spinach and Roasted Peppers

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I am a fan of opening a package of goat cheese, adding steaming pasta, a nice wilty green, some pasta water, and calling it a day. I love the earthy flavor of goat cheese. It reminds me of a barn. A nice clean barn, with pretty stacks of hay nearby, shovels and rakes neatly lined up against the walls, maybe some buckets in a corner. What I don't envision in my organized barn are the animals. They would just make a mess of my pretty little scene.

Now, I know some people don't like the taste of goat cheese, so you can substitute cream cheese (you might need to favor things up in this case, as it's so mild in taste) or even ricotta.

For my wilty green, I used spinach. It worked well, as does arugula. I also used the last of my roasted peppers, and served roasted beets on the side. The pasta came together in 20 minutes because it took me 17 minutes to cook the tortellini. It was easy. It was fast. And most importantly, it was tasty. As a bonus, the leftovers also made for a great lunch the next day.

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