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Whole grain tomato, basil, spinach penne with goat cheese

Whole Grain Tomato, Basil, Spinach Penne with Goat Cheese
Whole Grain Tomato, Basil, Spinach Penne with Goat Cheese
Michelle Vint

This classic vegetarian pasta recipe is fresh, easy, and a great way to take advantage of tomato season. The variations are endless: try using linguine or rigatoni pasta, add extra veggies, substitute kale for spinach, or top with vegetarian meatballs.

Whole Grain Tomato, Basil, Spinach Penne with Goat Cheese

Serves 4

6 oz. whole grain penne
3 cloves garlic, minced
4 med. sized tomatoes, chopped in quarter sized pieces
4 - 5 med./large basil leaves, chopped
1 tbsp. butter
1 tbsp. extra virgin olive oil
2 cups fresh spinach leaves, loosely chopped
Goat cheese (optional)
Salt & pepper to taste

Cook pasta according to package instructions. After draining, return to pot and cover to keep warm. In a pan, add butter and olive oil. Sautee garlic for approximately 1 - 2 minutes over medium heat. Add tomatoes and basil. Sautee for several minutes until tomatoes become very soft and garlic is lightly browned. Add spinach and cook until just wilted. Salt and pepper to taste. Let sit for several minutes. Add sauce to pasta, stir, and serve. Top with goat cheese and extra chopped basil, if desired.

Contact: michelle.vint@gmail.com

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