Recipes

Spinach and Goat Cheese Pasta

By Addie Martanovic on Dec 06, 2021

Tags: Gluten-Free


Photo by Megan Weimer

Ingredients

  • 8oz brown rice fusilli pasta 1 tbsp olive oil
  • 2 tbsp minced shallot
  • 3 garlic cloves, minced
  • 2 Italian Style Beef Chomp Sticks, finely diced
  • Red pepper flakes
  • Zest of 1 lemon
  • 4 cups of spinach
  • 1 14oz can quartered artichoke hearts, drained 1 small log of goat cheese
  • 2 tbsp lemon juice
  • 3 tbsp chopped fresh basil Parmesan for topping

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 1⁄2 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, along with the Italian Style beef Chomps Sticks finely diced. 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 1⁄4 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 and parmesan.