by Rhett Morris | Photography by Diana Matthews
4 oz. Paradox Farm goat cheese
8 oz. fresh spinach
8 oz. penne pasta
8 cherry tomatoes, cut in half
Salt and pepper to taste
Place water in pot for pasta, and bring to a boil. Add 3 tablespoons of salt and pasta to pot. Cook pasta until it’s al dente, or cooked firm to the bite. While pasta is boiling, place spinach and tomatoes in a large salad bowl. When pasta is cooked, reserve ¼ cup of pasta water, and then strain pasta with a slotted spoon and add to bowl. Add goat cheese, ¼ cup of reserve pasta water and toss until cheese melts into pasta and spinach is wilted. Add salt and pepper to taste, and serve warm.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef. He can be reached at 910-695-3663 or firstname.lastname@example.org