Looking for a new recipe that is easy and quick? Try this elegant looking meal with bowtie pasta, wilted spinach, sautéed onions, and toasted goat cheese medallions. It was easy enough for a weeknight, but looked liked I spent a lot of time cooking it. My kids liked the pasta plain-no goat cheese for them, but at least it was a sitdown meal that we could have together. Add it to your rotation of meals.
Bowtie Pasta with Toasted Goat Cheese Medallions
1 box (8oz) bowtie pasta
1.5 T chopped fresh or dried dill
1.5 T panko-style breadcrumbs
4 oz goat cheese
2 T olive oil
2 cups thinly sliced onions
1.5 pints of cherry tomatoes cut in half
2 cloves of garlic
1 tea salt
1/4 tea. ground pepper
6 cups of spinach
- Preheat broiler on high and line a baking sheet with foil for the medallions.
- Cook pasta according to the directions and reserve 1/2 cup of the water from cooking.
- While pasta is cooking, combine dill and breadcrumbs in a bowl. Divide goat cheese into 4-6 portions and roll each into a ball, then coat in breadcrumbs. Place medallions on baking sheet and lightly coat the top with either cooking spray or olive oil. Set aside.
- In a large skillet, heat the oil over medium-high heat and add the onions Cook until tender (about 5 minutes). Add the tomatoes, garlic, salt, and pepper. Cook together until tomatoes release juices and brown bits form (about 2 minutes).
- Stir the reserved water into the skillet and scrape up any brown bits. Add the spinach and the pasta before removing the skillet from the heat.
6. Broil the goat cheese medallions until light brown. Be sure to watch closely so they don’t burn. About 2 minutes.
7. Serve pasta with goat cheese medallions on top. Enjoy.
So far I’ve noticed that I always want more medallions with my pasta than this recipe makes, so this is one you may want to consider doubling the goat cheese portion. It’s a rich, creamy, and delicious addition.
Note: I got this recipe from Eating Well magazine. I was also able to find this recipe online here.