Pasta with Spinach and Goat Cheese

Italian Pasta Side Dish Recipe

• 1 pound Angel Hair or Thin Spaghetti
• 1/2 cup soft goat cheese or herbed cheese spread, such as Boursin, at room temperature
• 1/4 cup skim milk
• 1 tbsp. finely chopped fresh basil or 1 tsp. dried basil
• 1 13 3/4-oz. can chicken broth
• 6 cups (loosely packed) finely shredded spinach, or a mixture of spinach and arugula *
• 1 cup frozen peas, defrosted
• 3 cups thinly sliced fresh mushrooms
• 1/4 cup thinly sliced fresh chives or dried chives

Whisk the cheese, skim milk and basil in a small bowl until smooth.

Prepare pasta according to package directions. Drain thoroughly.

Heat the chicken broth in the pot over medium heat to simmering. Add the mushrooms and simmer, uncovered, 2 minutes. Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce. Fold in the spinach. Check the seasoning and adjust to taste with salt and pepper.

Divide the pasta among serving dishes, sprinkle each with chives and serve.

* Be sure to wash the spinach and/or arugula in cool water and remove all stems. Drain the greens well, preferably in a salad spinner. Stack several leaves and cut them crosswise (julienne) into thin strips.

Related categories:

Italian Recipes
Family Recipes
Brunch Recipes