Ingredients
-
6
-
2
-
1
-
-
1
-
1
-
1
-
1
-
1
-
1/4
-
4
-
1/2
-
2
-
4
-
Directions
Warm Pasta Provencale With Spinach, Goat Cheese and Herbs, Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It’s great served for lunch on the patio or terrace, or as a starter for a dinner party– and may be enjoyed either warm, or at room temperature Serve with a good crusty bread and bottle of wine, et voila!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Bring a Large Pot of Salted Water to Boiling. Add the Pasta and Boil Until Just Tender, About 10-12 Minutes. Drain; Then Return Pasta to the Pot. |
|
2
Done
|
Toss the Warm Pasta With Olive Oil and Vinegar; Season to Taste With Salt and Pepper, and the Garlic. |
|
3
Done
|
Stir in the Grated Carrot and Zucchini, Strips of Bell Pepper, Tomatoes, and Olives. Add the Crumbled Goat Cheese and Herbes De Provence, Stirring Gently to Combine. |
|
4
Done
|
Divide the Baby Spinach Leaves Equally Between 4 Serving Plates, Then Top With the Warm Pasta. Sprinkle Each Serving With Some of the Grated Pecorino Romano Cheese. Garnish With Fresh Thyme or Lavender, If Desired. |
|
5
Done
|
Enjoy the Pasta Provencale Warm, or at Room Temperature. Wonderful With a Good Bread and Bottle of Wine. |
