Angel Hair Pasta With Fresh Spinach, Peas & Feta
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 lb angel hair pasta or 1 lb thin spaghetti, uncooked
- 1⁄2 cup soft goat cheese or 1/2 cup herb cheese spread
- 1⁄4 cup skim milk
- 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil
- 1 (13 3/4 ounce) can chicken broth
- 6 cups loosely packed finely shredded spinach (or a mixture of spinach and arugula)
- 1 cup frozen peas, defrosted
- 3 cups thinly sliced fresh mushrooms
- 1⁄4 cup thinly sliced fresh chives or 1/4 cup dried chives
directions
- Whisk the cheese, skim milk and basil in a small bowl until smooth.
- Prepare pasta according to package directions, drain thoroughly.
- Heat the chicken broth in the pot over medium heat to simmering.
- Add the mushrooms and simmer, uncovered, 2 minutes.
- Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce.
- Stem the spinach and/or arugula.
- Wash the greens in several changes of cool water to remove all dirt.
- Drain the greens well, preferably in a salad spinner.
- Stack several leaves and cut the crosswise into thin strips.
- Fold in the spinach.
- Check the seasoning and divide the pasta among serving dishes, sprinkle each with chives and serve.
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Reviews
-
We really liked the fresh texture and flavours of the vegetables in this dish. I used Barilla Spaghetti #5, baby peas, baby spinach leaves, Boursin cheese and vegetable stock, but otherwise followed the recipe. I also added a litle sea salt and freshly cracked black pepper. The sauce was thin - more like a broth - but it coated the pasta nicely. Next time I'll stir fry the mushrooms in a little light olive oil before adding the broth.
RECIPE SUBMITTED BY
Dancer
Guelph, 0