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Pasta Carcione

Bow tie pasta tossed with spinach, tomatoes, goat cheese and olive oil. This is the best pasta recipe in the world! I made it up one day instead of serving a heavy pasta dish. The goat cheese makes this recipe!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 5 people
Calories 2913.8 kcal

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Colander For draining pasta
  • 1 Large Mixing Bowl For tossing ingredients
  • 1 Chef's knife For chopping spinach and tomatoes
  • 1 Cutting Board For preparing vegetables

Ingredients
  

Main

  • 10 ounces spinach rinsed
  • 1 16 ounce package bow tie pasta
  • ¼ cup olive oil
  • salt and pepper to taste
  • 2 ½ cups cherry tomatoes quartered
  • 8 ounces crumbled goat cheese

Instructions
 

  • Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
  • Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
  • Add goat cheese and serve warm or room temperature.

Notes

For optimal flavor, generously salt your pasta water – it's the primary opportunity to season the pasta itself. Cook the pasta strictly al dente for a pleasant bite and best texture. When preparing spinach, a quick chiffonade yields elegant, uniform strips. While the recipe suggests raw tomatoes, lightly roasting or briefly sautéing the cherry tomatoes with a touch of minced garlic before adding them will deepen their sweetness and complexity. Consider finishing the dish with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes for brightness and a subtle kick. Fresh basil leaves would also elevate the aroma and taste. This dish is versatile and can be served as a light main or a hearty side.