Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with a good crusty bread and bottle of wine, et voila!
- 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
- 1⁄4 cup nicoise olives or 1⁄4 cup kalamata olive
- 4 ounces goat cheese, crumbled (or feta cheese)
- 1⁄2 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
- Bring a large pot of salted water to boiling. Add the pasta and boil until just tender, about 10-12 minutes. Drain; then return pasta to the pot.
- Toss the warm pasta with olive oil and vinegar; season to taste with salt and pepper, and the garlic.
- Stir in the grated carrot and zucchini, strips of bell pepper, tomatoes, and olives. Add the crumbled goat cheese and herbes de Provence, stirring gently to combine.
- Divide the baby spinach leaves equally between 4 serving plates, then top with the warm pasta. Sprinkle each serving with some of the grated Pecorino Romano cheese. Garnish with fresh thyme or lavender, if desired.
- Enjoy the Pasta Provencale warm, or at room temperature. Wonderful with a good bread and bottle of wine.