Friday, November 30, 2007
Spaghetti with spinach and goat cheese
Lately it's felt like we've got into the rut of cooking the same dishes over and over, so last night we broke out one of our favorite recipe books, Quick, simple, and main-course vegetarian pleasures, for inspiration and found a simple but tasty looking recipe, Spinach Fettucine with fresh spinach and goat cheese. I didn't really know where to find spinach fettucine (and couldn't quite be bothered to find and drive to a specialty shop), so we went with the whole wheat spaghetti in our cupboard. We also substituted the plain goat's chese with a garlic and herb variety from Trader Joe's (Kym was not a pleased with this substitution as she thinks the herbs overpower the goat cheese itself, but I disagree).
The recipe is pretty simple, you fry some garlic and red chili pepper flakes in olive oil, then add in fresh spinach until wilted, toss with pasta and crumbled goat cheese and season. It's simple and quick, but it's also very delicious. It was so tasty in fact that I resisted adding some mango chicken sausage I had picked up while at TJ's.
Speaking of TJ's we started off with some frozen bruschetta (fitting in with the Italian theme) I had spotted there while picking up the baby spinach. Unlike many frozen goods at Trader Joe's, however I can't speak very highly of it. The bread was simultaneously burnt and undercooked while the tomato topping, as you might imagine, was not particularly nice compared with brushetta made from fresh tomatoes.