Recipe of the Week: Spinach, Roasted Mushroom and Goat Cheese Rigatoni
By Angie Sanchez '13
Published: Thursday, February 21, 2013
Updated: Thursday, February 21, 2013 14:02
4 c spinach, roughly chopped
1 package mushrooms sliced
2 tbsp olive oil
3 tsp balsamic vinegar
3 cloves garlic, mashed
8 oz pasta
6 oz goat cheese, crumbled
Lemon zest to taste
Lemon juice to taste
Salt and pepper to taste
1. Preheat oven to 400F.
2. Combine the mushrooms, olive oil, vinegar, lemon juice, salt, pepper and garlic in a bowl and toss to coat ingredients evenly. Spread in a layer onto a baking sheet and bake for 15-20 minutes, tossing once.
3. While mushrooms are roasting, cook pasta according to package instructions. I prefer rigatoni, but any pasta will do. When pasta is done cooking, drain water and return to hot pot.
4. Add spinach and goat cheese to pasta, tossing until spinach begins to wilt and the cheese is melted. Add roasted mushrooms to pasta and toss again to coat. Sprinkle lemon zest over pasta as garnish and enjoy!