Food

Bowtie Pasta with Toasted Goat Cheese Medallions

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

  1. Preheat broiler on high and line a baking sheet with foil for the medallions.
  2. Cook pasta according to the directions and reserve 1/2 cup of the water from cooking.
  3. 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.
  4. 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).
  5. 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.

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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.

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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.

 

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