Easy Kale, Spinach and Goat Cheese Pasta

Ready for another Winter comfort food recipe to whip up this weekend while watching that Netflix marathon and snuggled under a blanket on the couch? YES PLEASE! Now, I don’t want to lead you astray…yes, this is comfort food (pasta, cheese, and more cheese), but it’s actually pretty healthy – there are lots of greens packed into this one pot pasta dish to help fuel that much needed Vitamin D deficiency this time of year! I used kale and spinach in this recipe but you can literally use any combination of greens you wish such as Swiss Chard, Rapini, Kale, Spinach, etc. This is YOUR dish to recreate! Everything is mixed together on the stove in the pot so the cheese literally melts into the crevices of the pasta and the greens continue to wilt slightly. The one missing ingredient I’m dying to add is pine nuts – although those are a big no, no, in my house due to a nut allergy, they would be a fabulous addition to this pasta dish to add a little crunch to all that creaminess! 

Easy Kale, Spinach and Goat Cheese Pasta
Serves 2
An easy one pot pasta dish full of leafy greens and several cheese combinations!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/2 pound dry penne pasta
  2. 2 Tablespoons extra-virgin olive oil
  3. 1 Tablespoon unsalted butter
  4. 1-2 cloves fresh garlic, finely sliced
  5. 1 medium yellow onion, minced
  6. 3 cups (packed) kale leaves, rough stems removed and chopped
  7. 3 cups (packed) spinach leaves
  8. 3 ounces goat cheese, crumbled
  9. 3 ounces Parmesan cheese, finely grated
  10. Salt and freshly-ground black pepper, to taste
Instructions
  1. Bring a large pot of water to a boil. Cook the pasta al dente according to package directions.
  2. Meanwhile, heat the olive oil and butter in a large skillet over medium-heat, until the butter is melted and the oil just begins to shimmer. Add the garlic and onion and cook, stirring occasionally, until just softened, about 2-3 minutes.
  3. When the pasta has about two minutes to go, add the kale to the skillet, followed by the spinach, and stir constantly until the greens just begin to wilt. The greens will continue to cook from the heat of the pasta, so be careful not to overcook.
  4. Drain the pasta, then return the pasta to the pot (off of the heat). Pour the greens mixture over the pasta, add the goat cheese and Parmesan, and stir to combine. Serve warm.
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