Weeknight Spinach, Kale and Goat Cheese Pasta

This week I wanted to share a quick easy family dinner that I started making last fall.  It’s a great choice and the spinach and kale combo fills it with just the right amount of superfoods.  It will be very hard for your family to turn this dish down!!!!  Bon Appetit.

adapted from Fork, Knife Swoon

  • 1 cloves Garlic, fresh
  • 3 cups Kale, packed leaves
  • 3 cups Spinach, packed leaves
  • 1 Yellow or sweet onion, medium
    • 1/2 lb Pasta, dry
    • 1 pinch Kosher salt and freshly-ground black pepper
    • 2 tbsp Olive oil, extra-virgin
    • 1 tbsp Butter, unsalted
    • 3 oz Goat cheese
    • 3 oz Parmesan cheese

    1. Bring a large pot of water to a boil. Cook the pasta al dente according to package directions.
    2. Meanwhile, heat the olive oil and butter in a large skillet over medium-heat, until the butter is melted and the oil just begins to shimmer. Add the garlic and onion and cook, stirring occasionally, until just softened, about 2-3 minutes.
    3. When the pasta has about two minutes to go, add the kale to the skillet, followed by the spinach, and stir constantly until the greens just begin to wilt. The greens will continue to cook from the heat of the pasta, so be careful not to overcook.
    4. Drain the pasta, then return the pasta to the pot (off of the heat). Pour the greens mixture over the pasta, add the goat cheese and Parmesan, and stir to combine. Serve warm.

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