I have two logs of goat cheese in my fridge that need to be used up by the fall. Now that's definitely not a difficult thing for me to do. But I'll take any "excuse" to make something with goat cheese.
This is a dish that I used as inspiration for a meal I made last year, but this time I decided to follow it (almost) exactly. I used more spinach than it called for because hey, I like spinach. I didn't have oil-packed tomatoes so I took my dry packed ones, put them in a shallow bowl, and covered them with oil. And since I was planning on eating this over several days, I added the goat cheese to each individual serving, rather than all at once. I also cooked the garlic and sun-dried tomatoes right with the spinach, rather than mixing them in with the goat cheese.
All in all, this is delicious. The goat cheese gives it a wonderfully creamy sauce. And I love the flavor of garlicky spinach with sun-dried tomatoes. I think I got 1 big dinner serving and 2 big lunch servings out of it.
Recipe: Pasta with Spinach, Sun-Dried Tomatoes and Goat Cheese (from Adventures in Shaw)
4 oz sun-dried tomatoes, packed in oil (or pour olive oil over them a few hours before you use them)
1-2 cloves garlic, minced or crushed
several handfuls of spinach
6-8 oz tagliatelle (I used trader joe's pappardelle)
s&p to taste
Boil a large pot of salted water for the pasta. Cook until al dente.
Heat oil from sun-dried tomatoes in a medium skillet on medium heat. Add garlic - saute for 1 minute and then add the spinach and sun-dried tomatoes. Add s&p to taste.