Warm Pasta Provencale With Spinach, Goat Cheese and

Name: Warm Pasta Provencale With Spinach, Goat Cheese and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces farfelle pasta or 6 ounces penne pasta; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; salt and pepper; 1 finely minced garlic clove; 1 medium carrot, grated; 1 medium zucchini, grated; 1 red bell pepper, cut in thin strips; 1 cup small cherry tomatoes, halved; ¼ cup nicoise olives or ¼ cup kalamata olive; 4 ounces goat cheese, crumbled (or feta cheese); ½ teaspoon herbes de provence, to taste; 2 cups fresh baby spinach leaves, washed and patted dry; 4 tablespoons grated pecorino romano cheese, to serve; fresh thyme or lavender, to garnish

Servings: persons

6 ounces farfelle pasta or 6 ounces penne pasta
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper
1 finely minced garlic clove
1 medium carrot, grated
1 medium zucchini, grated
1 red bell pepper, cut in thin strips
1 cup small cherry tomatoes, halved
¼ cup nicoise olives or ¼ cup kalamata olive
4 ounces goat cheese, crumbled (or feta cheese)
½ teaspoon herbes de provence, to taste
2 cups fresh baby spinach leaves, washed and patted dry
4 tablespoons grated pecorino romano cheese, to serve
fresh thyme or lavender, to garnish

1
Bring a large pot of salted water to boiling.
2
Add the pasta and boil until just tender, about 10-12 minutes.
3
Drain; then return pasta to the pot.
4
Toss the warm pasta with olive oil and vinegar; season to taste with salt and pepper, and the garlic.
5
Stir in the grated carrot and zucchini, strips of bell pepper, tomatoes, and olives.
6
Add the crumbled goat cheese and herbes de Provence, stirring gently to combine.
7
Divide the baby spinach leaves equally between 4 serving plates, then top with the warm pasta.
8
Sprinkle each serving with some of the grated Pecorino Romano cheese.
9
Garnish with fresh thyme or lavender, if desired.
10
Enjoy the Pasta Provencale warm, or at room temperature.
11
Wonderful with a good bread and bottle of wine.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 ounces farfelle pasta or 6 ounces penne pasta, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, salt and pepper, and more.

Yes, Warm Pasta Provencale With Spinach, Goat Cheese and Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions