1/2 cup whole milk (or you can use half & half or heavy cream)
1/2 cup goat cheese
2 tablespoons parmesan cheese, grated
1/2 pound linguine
1 cup spinach, chopped
1/2 cup grape tomatoes, halved
salt and freshly ground pepper
In a small saucepan gently warm the milk and goat cheese over low heat, just until the cheese melts and the mixture begins to thicken. The sauce will have some small lumps. Add in the parmesan cheese.
Cook pasta according to the package instructions, drain. With the heat on low, stir in the goat cheese sauce. Add spinach, tomatoes and a healthy dose of black pepper. Stir to combine, and add salt to taste.
Top with a sprinkling of parmesan cheese and black pepper.
Saute grape tomatoes in olive oil, season with salt and pepper. Cook fresh linguine. Line a colander with chopped fresh spinach, then drain the cooked fresh pasta over the spinach to wilt it. Pour the spinach and linguine back into the pot and stir in some crumbled goat cheese and the sautéed tomatoes. Quick and easy!