Spinach linguine tossed with fresh baby spinach, roasted red peppers, garlic, bacon and goat cheese. The result of an intense craving for goat cheese and spinach pasta. I love when that happens.
The goat cheese melts and becomes one with the starchy pasta water to make a creamy sauce that clings to the linguine. Because goat cheese has a strong, distinct flavor a little goes a long way.
Being this has a double dose of spinach in it and a cream sauce without any real heavy cream adding bacon is a completely acceptable indulgence. It adds a much-needed, salty, chewy counterpoint to the goat cheese.
This comes together fast with impressive results! Cooking the bacon takes more time than everything else put together. Skip the bacon if you’re pressed for time or want to make a vegetarian version. Grape tomatoes would be a great addition instead or even a handful of toasted pine or walnuts.