Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

BecR's Note:

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!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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
• ¼ cup nicoise olives or ¼ cup kalamata olive
• 4 ounces goat cheese , crumbled (or feta cheese)
• ½ 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

Directions:

1. 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.
2. Toss the warm pasta with olive oil and vinegar; season to taste with salt and pepper, and the garlic.
3. 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.
4. 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.
5. Enjoy the Pasta Provencale warm, or at room temperature. Wonderful with a good bread and bottle of wine.