Rotelle With Tomato and Goat Cheese Sauce

ChristineLeiser's Note:

Easy and delicious week night meal

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (16 ounce) package whole wheat pasta (I used Hodgson Mill rotelle, but you could use any kind of pasta you wanted)
• 3 tablespoons olive oil
• 5 garlic cloves
• 4 plum tomatoes , chopped
• ½ tablespoon red pepper flakes
• 5 tablespoons sun-dried tomatoes (rehydrated, or packed in oil and really the amount doesn't matter, use whatever and how much you wan)
• 2 cups vegetable broth
• 8 -10 ounces goat cheese
• 1 bunch of fresh baby spinach
• salt and pepper

Directions:

1. Put a large pot of salted water up to boil. Heat a large sauce pan (I used a dutch oven type) on med/high and add the olive oil. When it’s hot, add the garlic and plum tomatoes. Saute for a couple of minutes until the tomatoes are starting to break down. Add the red pepper flakes and sundried tomatoes and saute for about 2 minutes. Add the broth and allow it to cook away. If it boils down a little bit, that’s ok.
2. At this point the water should be boiling. Add the pasta and cook according to the package directions. About 2 minutes before it’s done, add the goat cheese to the sauce pot and stir to melt and combine (What you’re looking for is the sauce becomes a bit more creamy). You can either add some salt and pepper here, or do it on the plate – your choice.
3. Drain the pasta and put back in the pasta pot, keep it off the flame, the pot and the pasta are hot enough. Add the spinach and toss to wilt just a little. Pour the sauce into the pasta pot over the pasta and spinach and using tongs (I find it easiest), toss well, but carefully.