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.
Spinach linguine tossed with fresh baby spinach, roasted red peppers, garlic, bacon and goat cheese.
- In a large skillet cook the bacon until crisp. Remove to a plate lined with paper towels and set aside.
- Cook pasta according to package directions to al dente.
- Meanwhile drain grease from skillet, add a tablespoon oil and saute the pepper and garlic together 3-4 minutes over medium-low heat. Stack the spinach leaves on top of each other and roll up length-wise, cut into thin ribbons (chiffonade). Slice the goat cheese into rounds. Crumble up the bacon.
- Reserve a 1/2 cup of the pasta water, drain the pasta and add to the skillet with the spinach and goat cheese. Toss gently adding pasta water a little at a time to form a sauce with the goat cheese as it melts. Season with salt and pepper, stir in bacon and serve immediately with parmesan cheese.