happy thursday! the week is almost over! but yet, it’s also just starting. i have a wedding and birthday party to attend and then packing and moving – all before monday. sheesh!
in other news, do you love cheese? well i do and being a cheese lover, i’ll put it on just about anything. so, when i saw this recipe on nytimes featuring goat cheese as a sauce, i was ecstatic! cheese as a pasta sauce is the perfect pearing and it seems so much lighter than marinara type sauces. another plus? it’s super easy and fast!
i typically don’t enjoy goat cheese when it’s cold (sad, but true), but if it’s warmed and mixed with a bruschetta on a baguette or used as a sauce in pasta, i swoon. we did switch up the ingredients a little though – and i also added some grated asiago cheese on top. seriously, one of my faves.
we also made such a refreshing salad! i had strawberries in the fridge and sweet potatoes i needed to use, so i decided to make a sweet salad with roasted sweet potatoes and chopped strawberries.
goat cheese and green veggie pasta
3/4 pound bag shells
1 cup broccoli florets
1 cup spinach
1 T extra virgin olive oil
2 garlic cloves, minced
1/2 cup goat cheese
asiago cheese (use microplane to grate cheese on top)
red pepper flakes (to taste)
salt and ground pepper (to taste)
take a large pot filled with water and bring to a boil. add the shell pasta and cook according to box (typically 9-11 minutes for al dente). heat the olive oil in a skillet over medium heat, then add in the broccoli, spinach and zucchini and saute for 4-5 minutes. add the garlic, red pepper flakes and salt and pepper and cook for another 2 minutes. drain the pasta and return it back into the pot. add the sauteed veggies and goat cheese. serve with grated asiago (or parmigiano-reggiano) cheese on top.
strawberry + roasted sweet potato salad
1 cup romaine lettuce
1 cup iceberg lettuce
1/4 cup cilantro
1 cup strawberries, diced
1 cup sweet potato, peeled and diced
2 T balsamic vinaigrette
2 T extra virgin olive oil (plus a spritz for sweet potatoes)
2 T sesame seeds
1 tsp all-natural honey
1/4 cup strawberries, diced
pinch of cinnamon
salt and pepper (to taste)
set oven to 450 degrees. wash, peel and dice sweet potatoes then mix in a bowl with olive oil, salt and pepper and a pinch of cinnamon. spread evenly on a baking sheet and roast in oven for 15 minutes. chop the romaine and iceberg lettuce, cilantro and strawberries and place in a large bowl with 1 T of sesame seeds. take the roasted sweet potatoes out and let cool. for vinaigrette, take 1/4 cup strawberries, 2 T olive oil, 2 T balsamic vinaigrette, salt and pepper, 1 tsp of honey in a food processor and blend well. sprinkle with 1 T of sesame seeds. place chopped sweet potatoes on the salad. serve.