Pasta with Spinach, Sun-Dried Tomatoes and Goat Cheese

Ingredients

• 240 gPenne
• 150 gSpinach
• 60 gTomato
• 100 gGoat cheese
• 120 mlCream
• 15 gOlive oil
• 2 cloveGarlic
• 10 gBasil
• 10 mlLemon juice
• 1 gChili flakes
• 1 gPepper
• 6 gSalt
• 80 mlWater

Instructions

1. 1

   Cook the pasta

   • Salt the water generously and bring to a boil
   • Cook the pasta until al dente
   • Reserve some pasta water
   • Drain the pasta
2. 2

   Prep ingredients

   • Peel and finely chop the garlic
   • Slice the sun-dried tomatoes
   • Wash and drain the spinach
   • Crumble the goat cheese
3. 3

   Sauté aromatics

   • Heat the oil in a pan
   • Briefly sweat the garlic
   • Toast the sun-dried tomatoes
   • Stir in chili flakes
4. 4

   Make it creamy

   • Lower the heat
   • Add cream and pasta water
   • Stir in the goat cheese
   • Whisk smooth and gently simmer
5. 5

   Wilt the spinach

   • Add the spinach in batches
   • Let it wilt briefly
   • Season with pepper and lemon juice
6. 6

   Finish the pasta

   • Add pasta to the sauce
   • Toss until well coated
   • Adjust with pasta water if needed
   • Serve with basil