I needed to have dinner in a hurry before a recent museum event. I make the below pasta dish fairly often, normally with whole wheat penne. But this time, I was even more pressed and made it with whole wheat gnocchi. The difference? A 10-12 minute cooking time for the penne vs. a 2-3 minute cooking time for the gnocchi. The thing that takes the most time is getting the water to boil!
pasta with greens, sundried tomatoes and goat cheese.
3/4 cup pasta (gnocchi, penne, rigatoni, fusili, etc.)
1/2 tbsp. goat cheese (about)
2-3 tbsp. sundried tomatoes (I get the julienned ones in a jar at Trader Joe's)
1/2 cup spinach (fresh or if frozen, reduce to 1/3 cup & squeeze water out) or any darker leafy green, even salad greens, just not romaine, butter or iceberg lettuce.
drizzle olive oil
salt and pepper to tasteBoil water for pasta. In a bowl, add greens, tomatoes, olive oil, goat cheese, salt and pepper. Once the pasta has finished cooking, reserve 2 tbsp. pasta water, drain and add hot pasta (do not rinse) to the bowl. Let the pasta cook down the greens and melt the goat cheese (about a minute). Toss to combine.
Note: this also keeps really well for lunch the next day. Sometimes I will double and save the rest in an airtight container. No need for parmigiano on top - the goat cheese becomes its own cream sauce!