Thursday, March 12, 2009

New Recipe

Around 4:30p yesterday, I realized I had no plan for dinner. Gabe has been sick, so my day consisted of a doctor appointment, picking up Grant from school, running by the pharmacy and holding a sad baby. I hadn't even thought about dinner. I started flipping through my new Everyday with Rachael Ray magazine and found a recipe that looked interesting and better yet, I had everything on hand- even goat cheese which is not one of my usual staples, but it was on sale the last time I was at Whole Foods.

I wish I had snapped a picture of it, but at the time I didn't know how much we would like it. The we being Todd and I- Grant was not crazy about it.

Mac 'n' Goat Cheese
1 lb macaroni pasta- (I used whole wheat penne)
1/4 cup olive oil
2 cloves garlic, chopped
1 pint cherry (I used grape)tomatoes, halved
One 9 oz. bag frozen spinach
6 oz goat cheese, broken into chunks (I'm sure feta cheese would work, too)
3/4 cup toasted walnuts (I didn't have any of these and it was still good)

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return pasta to the pot.

2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. transfer to a serving dish and sprinkle the walnuts on top.


  1. You've gotta try this recipe with Al Dente Fettuccine to take it to the next level. This pasta cooks in just 3 minutes and tastes exactly like homemade. Even the Whole Wheat Pasta is fantastic. Available at many Whole Foods stores.

  2. That does sound really good! I may have to make it and have some of my girls over to eat it with me. Don't think I can talk Jere into that one.