Whole Wheat Linguine with Goat Cheese and Spinach


  • 1/2 lb whole wheat linguine
  • 1 cup spinach, packed
  • 2 tsp garlic puree
  • 2 tbs unsalted butter
  • 1/4 lb goat cheese
  • 1/8 cup toasted pine nuts
  • kosher salt and black pepper to taste
  • Roasted Garlic Puree:
  • 1 head garlic
  • 2 tbs extra virgin olive
  • Place garlic along with 2 tbs of olive oil in foil, seal and roast in a preheated 350 degree oven for 40-45 minutes.
  • Meanwhile lightly toast the pine nuts in a saute pan using medium heat for about 5 minutes or until slightly browned
  • Let garlic slightly cool, then squeeze from paper covering.
  • Puree the garlic in a food processor or mortar and pestle.
  • Cook the linguine according to package directions. Drain well
  • Melt  butter in a saucepan and add the roasted garlic puree.
  • Add the spinach and wilt.
  • Add the linguine and toss well, then season with salt and pepper
  • Crumble the goat cheese over, then sprinkle with toasted nuts.

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