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Vegetable Pasta with Crispy Goat Cheese Medallions

Thank you Eating Well for this delicious veggie pasta recipe!

Ingredients

  • 8 ounces whole-wheat bow tie pasta
  • 1 ½ tablespoons chopped fresh dill
  • 1 ½ tablespoons panko-style breadcrumbs
  • 4 ounces goat cheese
  • Olive oil cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced onions
  • 1 ½ pints cherry tomatoes, halved
  • 2 cloves garlic, sliced
  • 1 ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 cups baby spinach

Instructions

  1. Position rack in upper third of oven; preheat broiler. Line a small baking sheet with foil.
  2. Cook pasta according to package details.
  3. Meanwhile combine dill and panko in a small bowl. Divide goat cheese into 4 portions; shape each into 4 portions; shape each into a 1-inch wide disk. Coast the disks in panko, lightly patting the mixture onto the cheese to help it stick. Place on the prepared baking sheet and lightly coat the tops with cooking spray. Set aside.
  4. Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until lightly browned, 5 to 6 minutes, Add tomatoes, garlic, salt and pepper; cook until the tomatoes release their juice, 1 to 2 minutes. Stir in the reserved ½ cup water, scraping up any browned bits. Stir in the spinach and the pasta; remove the heat.
  5. Broil the goat cheese rounds, watching closely, until light brown and crispy on top, 1 to 2 minutes. Serve each portion of pasta topped with a goat cheese medallion.

Serves 4.