Warm Provençal Pasta with Spinach, Goat Cheese, and Herbs

Ingredients

Localized ingredient list prepared for quick scanning.

• 6 ounces farfelle pasta or penne pasta
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• salt
• pepper
• 1 clove finely minced garlic
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 1 red bell pepper, cut in thin strips
• 1 cup small cherry tomatoes, halved
• 1/4 cup nicoise olives or kalamata olives
• 4 ounces goat cheese, crumbled (or feta cheese)
• 1/2 teaspoon herbes de provence, to taste
• 2 cups fresh baby spinach leaves, washed and patted dry
• 4 tablespoons grated pecorino romano cheese, to serve
• fresh thyme or lavender, to garnish

Method

Follow the steps in order for the best result.

1. Bring a large pot of salted water to a vigorous boil. Add the pasta and cook until al dente, approximately 10-12 minutes. Once cooked, drain the pasta thoroughly and return it to the pot.
2. Drizzle the warm pasta with extra virgin olive oil and balsamic vinegar. Season generously with salt and freshly ground black pepper. Add the finely minced garlic and toss to coat.
3. Incorporate the grated carrot and zucchini, along with the bell pepper strips, halved tomatoes, and olives. Gently stir in the crumbled goat cheese and herbes de provence until evenly distributed.
4. Divide the fresh baby spinach leaves among four serving plates, creating a bed for the pasta. Top each portion with the warm pasta mixture. Sprinkle each serving with grated Pecorino Romano cheese.
5. Garnish with fresh thyme or lavender sprigs, if desired. Serve the Pasta Provencale warm or at room temperature. Pairs beautifully with crusty bread and a bottle of your favorite wine.
6. Enjoy this delightful pasta dish which captures the essence of Provence!