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Easy Weeknight: Radiatori With Spinach & Chevre

This quick dinner could not be simpler, and delivers something like a sophisticated and comforting macaroni and cheese.

3 T butter
2 cloves garlic, minced
5 oz chopped fresh spinach
salt and chili flakes, to taste
5 oz chevre or cream cheese
1 t mustard
1/2 cup grated gouda or sharp cheddar
Freshly grated black pepper, to taste
Put a large pot of salted water on to boil.
In another pan, melt the butter, then add the garlic, spinach, salt & chili flakes.
Add radiatori to the boiling water.
When the spinach has cooked, add the chevre and mustard.
Scoop a cup of the pasta cooking water out before you drain the radiator (or drain into a colander over a big bowl).
Start with 1/2 cup of pasta water to thin out the chevre to a thick sauce. Add more water to get the consistency you want.
Gently mix in the radiator, then add the grated cheese.
Check seasoning, and add plenty of fresh black pepper