Baked Goat Cheese and Tomato Pasta
Ingredients
- 8 oz goat cheese
- 3 Tablespoons Frantoia Olive oil
- 16oz cherry or grape tomatoes
- 6 cloves of garlic, peeled (or more if you like!)
- 1 Tablespoon Spiceologist Greek Freak seasoning
- 1/2 teaspoon red pepper flakes
- 12 red pearl onions, peeled and halved (or 1/2 red onion, peeled and chopped)
- 12 oz can of artichoke hearts
- 5 oz fresh spinach
- 1/2 pound pasta or gnocchi
- 1/2 cup grated Parmesan
- 1/4 cup fresh basil, chiffonade
- Isola Cream of Balsamic
Steps
- 1
In a Le Creuset braiser (or any baking dish), place the goat cheese (or feta) in the center of the pan. Arrange tomatoes, garlic cloves, and onions around the cheese.
- 2
Drizzle olive oil over cheese and vegetables.
- 3
Season cheese and vegetables with crushed red pepper flakes (omit if you aren’t into spice) and Greek Freak (or salt, pepper, and oregano work too!). If using feta, be cautious with the salt.
- 4
Bake at 425 for 25 minutes.
- 5
While the mixture is baking, cook pasta of your choice (I like a short tube shape to catch all the sauce) one minute less than the package indicates. Be sure to reserve 1/4 cup of the pasta water.
- 6
After 25 minutes, add artichoke hearts, and broil on high for 3-5 minutes until the cheese and tomatoes have some char.
- 7
Mash the now roasted cloves of garlic for easier distribution, and mix everything together to create a creamy sauce.
- 8
Toss in fresh spinach to wilt spinach.
- 9
Thin with reserved pasta water as needed.
- 10
Top with grated Parmesan and broil on high until golden brown.
- 11
Serve with fresh basil and drizzle with Cream of Balsamic.
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