Spinach and Goat’s Cheese Spaghetti
If, like me, you’ve been diligently doing KT’s Backyard Bootcamp for the past seven weeks, you may find yourself a bit buffer, a lot sorer, and have developped muscles you did not know you had. I mean, I’d been lifting before (my goal is Ruby Tui’s guns!); but press-ups are a booster for your triceps! Anyways, whether or not you’re working out with Karl Te Nana, these delicious, and easy as Spinach and Goat’s Cheese Spaghetti are all the (lean) comfort you need after a session!
Ingredients (serves 3):
195 grams/7 ounces wholewheat spaghetti
1 teaspoon dried oregano
1 tablespoon unsalted butter
1/2 tablespoon olive oil
5 cups fresh spinach, rinsed
100 grams/3.5 ounces soft goat’s cheese
1/4 cup double cream
1/2 teaspoon freshly cracked black pepper
In a large pot of salted boiling water, cook wholelewheat spaghetti with oregano according to package’s directions, generally 9 to 11 minutes until al dente. Once cooked transfer pasta, in its cooking water into a large bowl; set aside.
In the same pot where the pasta cooked, melt butter with olive oil over medium-high heat. Add 3 cups of the spinach, and cook a few seconds, until just wilted. Crumble in about 85 grams/3 ounces of the goat’s cheese, and stir in double cream and cracked black pepper.
Drain spaghetti, saving about 1/3 cup of the starchy water, and add both to the pot, stirring well to coat in the spinach, cheese and cream. Cook, a couple of minutes, until sauce thickens slightly. Stir in remaining spinach.
Serve Spinach and Goat’s Cheese Spaghetti immediately, crumbling remaining goat’s cheese on top.
