6 Servings 15 min Cook
1 Dash Pepper
2 Cup Pasta
1 Dash Salt
1 1/4 Cup Spinach
8 Oz Goat Cheese
2 1/2 Cup cherry tomatoes Cherry Tomatoes
1/4 Cup Olive Oil
Quarter tomatoes, rinse spinach, crumble cheese.
Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
Add goat cheese and serve warm or room temperature.
