Figuring out what to make for dinner can be such a point of stress, but in Colu Henry’s new cookbook, Back Pocket Pasta, she gives us sophisticated weeknight-friendly pasta dishes that come together in the same amount of time it takes to boil water. Try this Spinach & Goat Cheese Pasta recipe for fresh, simple flavors. You will surely want to add this dish to your dinner rotation. Enjoy!
BONNIE SLOTNICK’ S PASTA with SPINACH & GOAT CHEESE
I had the pleasure of interviewing legendary cookbook collector and shop owner Bonnie Slotnick for Cherry Bombe magazine. Over the course of the conversation I had to ask what quick pasta recipe she relied upon. Bonnie is a lifetime New Yorker and like most of us who live here, she understands that kitchen space is at a premium. This is Bonnie’s no-fuss, one-pot recipe that she goes back to time and time again. Her only requirement is that you buy the freshest ingredients available, preferably at the farmers’ market.
¾ pound fettuccine or other long, thin pasta
4 ounces fresh goat cheese (the freshest you can find), crumbled
10 ounces baby spinach
Freshly ground black pepper
Zest and juice of 1 lemon (optional)
1. Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserving the pasta water, drain the pasta.
2. Return the pasta to the pot and heat over medium-low heat. Immediately add the goat cheese and ½ cup of the pasta water to the pasta, stirring until the cheese melts. Add the spinach and an additional ½ cup of pasta water and continue to stir until the spinach wilts. Add ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce. Season with salt and pepper and stir in the lemon zest and juice, if using.
3. Serve the pasta directly from the pot.
Excerpt from Back Pocket Pasta by Colu Henry. ©Colu Henry 2017. Clarkson Potter/Publishing, an imprint of the Crown Publishing Group.