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Authored by hbisthebest
Ingredients
- 8 ounces penne pasta (regular, not whole wheat)
- 28 ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 2 c baby spinach leaves, tightly packed (or chopped spinach)
- 8 fresh basil leaves
- 4 ounce goat cheese log
Instructions
1
Bring a large pot of salted water to a boil. Boil the penne until al dente, checking a few minutes before the package instructions to see if it is tender but still firm. Drain.
2
Meanwhile, in a large saucepan, place the crushed tomatoes, olive oil, balsamic vinegar, garlic powder, oregano, kosher salt, spinach, and whole basil leaves. Bring to a simmer, then cover and simmer while the pasta cooks or at least 10 minutes.
3
When the pasta is done and drained, crumble the goat cheese into the sauce and add the pasta. Stir until a creamy sauce forms. Serve immediately.