Spaghetti with Spinach, Tomatoes and Goat Cheese

1. 1

   In a large pot of boiling salted water, cook the spaghetti until it is al dente.

2. 2

   Drain the spaghetti well, reserving 1/2 cup of the pasta cooking water.

3. 3

   Meanwhile, in a large skillet, heat the olive oil.

4. 4

   Add the garlic and crushed red pepper and cook over moderate heat until the garlic is tender, about 3 minutes.

5. 5

   Add the tomatoes, season with salt and pepper and cook over moderately high heat until the tomatoes begin to release their juices, about 2 minutes.

6. 6

   Add the spinach and cook until wilted, about 2 minutes.

7. 7

   Add the spaghetti, the reserved 1/2 cup of pasta cooking water and the 1/4 cup of pecorino to the skillet and toss over low heat until the pasta is coated with the sauce.

8. 8

   Season with salt and pepper.

9. 9

   Add the goat cheese and toss gently.

10. 10

    Transfer the spaghetti to shallow bowls and serve, passing additional grated pecorino cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.