Shallot, Spinach and Goat Cheese Pasta

Greetings! I have to say, thank you to all of you who have come visited the blog while I’ve been a little, um, preoccupied with work. Granted, we had two snow days last week (one of which was on my birthday so it was the best day ever), but I definitely hit the ground running when I came back from Christmas break with pep band and exam preparations. Mike was in charge of cooking a few times as my ETA from school was after 8:00pm. It’s so nice to not have to worry about cooking dinner some nights – as much as I love to do it!

You know it’s an awesome recipe when your husband texts you that the dinner he made (and the recipe that I picked) was “really good”. ;-) It was a nice change from all the visits to restaurant dining, epic grilled cheese, fantastic family dinners, and alcohol consumed during our visit to Cleveland. Even better, it’s a meatless meal.

Shallot, Spinach & Goat Cheese Pasta

adapted from How Sweet It Is

  • 8 oz pasta (we used fusilli)
  • 2 tbsp olive oil
  • 2 shallots, sliced
  • salt & crushed red pepper, to taste
  • 2 tsp brown sugar
  • 12 oz (1 package) fresh spinach
  • 3 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 log (~4 oz) goat cheese, crumbled
  1. Bring a pot of water to a boil for the pasta.
  2. Meanwhile, heat a large skillet over low heat and add the oil. Add the shallots & salt. Cover and cook for about 10 minutes, stirring occasionally. Try not to let the shallots get too dark.
  3. Add the brown sugar and cook for about 5 more minutes. By this time, the water should be boiling and the pasta should go in.
  4. Add the spinach to the skillet and stir constantly until the spinach wilts down.
  5. In a small saucepan (we’re using 3 burners, what?), over medium heat, melt the butter. Whisk constantly until the butter starts to brown. As soon as you see brown bits start to appear, turn off the heat and remove the saucepan from the stove. Whisk for another 15-20 seconds. Whisk in the minced garlic and keep mixing for another 30 seconds.
  6. Drain the pasta and add it to the large skillet – where the spinach & shallots are. Toss to combine, then add the garlic brown butter and toss to coat. Add the goat cheese and stir; sprinkle pasta with crushed red pepper and serve immediately.
Like my plastic fork? Classy teacher right here.

Like my plastic fork? Classy teacher right here.

I absolutely loved this dish. Granted, I didn’t get to eat it right away since I was at school, but the leftovers were fantastic. The original recipe says that it should take about 30 minutes to make, but I can’t vouch for it since I didn’t make it, and I doubt that my husband kept track ;-) One of the ingredients that surprised me the most was the brown sugar; it added just enough sweetness without it being too sweet. It really complimented the shallots and the brown butter nicely. Again, this is a meatless dish – but truthfully, it didn’t need any whatsoever. There are so many flavors going on that the dish kept my attention from first to last bite.

This is an absolutely wonderful dish with which to kick off 2014.

Shared at Frugal by Choice, Cheap By Necessity’s “Homemade Mondays”
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One thought on “Shallot, Spinach and Goat Cheese Pasta

  1. Pingback: I Cooked: Shallot, Spinach and Goat Cheese Pasta - Basically I'm Complicated

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