Reviewed: Apr. 14, 2009

We love this for being so quick and healthy... I reduce the oil to 1 tbsp.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 30, 2009

I had leftover goat cheese froma party, that I didn't know what to do with. This recipe was simple and tasty. It was a nice light lunch for me that used up items that I had on hand!

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StarterCook

Cooking Level: Intermediate

Home Town: Port Washington, Wisconsin, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Mar. 25, 2009

Very tasty. Used only 6 oz of goat cheese and added pine nuts. I was a little hesitant on using goat cheese, but I think using anything else wouldn't have been as good. I used the full 10 oz of spinach. My family loved it, but we are big spinach eaters. I think if you only "like" spinach, vs. "love," use about half as much. Pine nuts were a great addition, really gave it a restaurant quality feel. I served it under some spicy lime grilled chicken and it was fabulous. Pure culinary heaven.

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LMF443

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Love this recipe. My favorite pasta. Of course this needs to be adjusted for your tastes with the goat cheese, and I always add chicken.

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Aug. 24, 2008

This was so yummy! I sauteed mushrooms and garlic along with basil and the spinach for 2 - 3 minutes before adding the chopped tomatoes. I also cut the amount of cheese in half as some other reviewers suggested.

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darcie

Home Town: Stillwater, New York, USA

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Reviewed: Jan. 9, 2008

Wow, my husband could NOT stop talking about this one! Thanks for the great recipe, I'll try others tips next time. I used whole wheat pasta (al dente!) and instead of mixing it together, served it over an Italian blend salad mix. Will definitely make again! *Update* Still a favorite! Have added more seasonings and tried black olives with it, too. Great for a light evening meal, or a beautiful side (compliments fish nicely)

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 21, 2007

So simple yet delicious! I have made so many recipes with pasta, tomatoes, and goat cheese, but adding the spinach really made this one different. Love it and will make it on a regular basis because it was so easy. I should note though - I only added half of a 5oz bag of fresh baby spinach and I thought it was plenty. I see some other reviewers have substituted feta, but I think the goat cheese is better in this.

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007librarian

Cooking Level: Intermediate

Living In: West Palm Beach, Florida, USA

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Reviewed: Oct. 2, 2007

Very good, will definitely make this again. I infused the olive oil with a clove of garlic and a few chopped sun-dried tomatoes. Also added toasted pine nuts (about 2 Tbsp). Delish!

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Jul. 9, 2007

So easy, and it makes a really good summer pasta. Try selecting the freshest of ingredients for a dish like this, as it is guaranteed it will not taste as good using frozen/canned. I love goat cheese and bowties so this really hit it home for me, although in addition I also put in some feta cheese and fresh black olives -pitted- to compliment the dish. Very simple, as the only thing that needs to be cooked is the pasta! Makes for a delicious pasta salad too that can be served for lunch or dinner. Thanks for sharing.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 19, 2007

This was so good and so easy. My husband raved and my toddler ate three helpings! I added a few small cloves of minced garlic but other than that followed the recipe.

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charlie54933

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

A great recipe, and very easy to make. I added olives and sundried tomatoes to give it more flavor. I think it would be too bland without it. I served with chicken in white wine sauce, but next time I think I'll just mix everything together for a one dish meal. My family loved how colorful the dish was!

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 15, 2006

I tried this recipe last night and my family loved it. Like several other people, I also added a clove of garlic. Also, when I was shopping for the ingredients at the grocery store, I forgot the fresh spinach, but had a box of frozen spinach in the freezer. It worked fine. And I just chopped up regular tomatoes instead of using the cherry tomatoes. It was so easy and my daughter asked to have the leftovers in her lunch today!

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mdem

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Reviewed: Dec. 28, 2005

This was very good- and with an 8 week old- very quick, too! I am unsure about the 10 oz. of spinach. I used a pre-packaged container of baby spinach, which was 7 oz. I only used about 2/3 of the package and it was more than plenty. Perhaps it was because it was baby spinach. Anything with olive oil, spinach and goat cheese is bound to be good!

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Melissa

Cooking Level: Expert

Living In: Fairfield, Ohio, USA

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Reviewed: Dec. 13, 2004

Next time I add this I think I'll add garlic. It was missing a little zing.

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SHEA1973

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Reviewed: Jun. 2, 2003

We thought this was a delicious and quick light pasta recipe...I served it warm...I did make a few minor changes...first I used less spinach then it called for and I added a bit more olive oil...I also used a clove of fresh garlic, minced. I did add some pecorino romano cheese and used feta instead of goat cheese...I added ground red pepper also....Delicious! I certainly will make it again soon..

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CURLY2000

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Reviewed: Mar. 17, 2003

This was good, but not anything really out of the ordinary. Simple to do, though.

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JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

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Reviewed: Mar. 5, 2003

Maybe it's jsut because I had never used goat chesse before and didn't know that none of my family would like it (myself included). We thought it was terrible. If I ever use this recipe again it would be with Feta cheese as opposed to the goat cheese. It's now a joke at our house...If we don't like something we say "It must have goat cheese in it!" No offense intended, but this was terrible.

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MOMOMANY

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Reviewed: Feb. 15, 2003

This recipe was good but a little bland for flavor. I highly suggest adding garlic, basil, sun-dried tomatos, and a little parmesan cheese when making. Also, I used the "garlic and herb goat cheese" and don't recommend it unless you like a LOT of oregano flavor. There was also WAY too much spinach in this recipe for me. I do like the idea of a light pasta recipe...this is very light and with my alterations on the recipe I'll be making it again.

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MISTIDAWN

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: Woodhaven, Michigan, USA

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Reviewed: Jan. 20, 2003

My husband and I both thought this was absolutely delicious. It's easy, relatively healthy, beautiful, delicious and I would be proud to serve it to anyone.

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Hunny

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Reviewed: Jan. 17, 2003

Wonderful! I added some kalamata olives and used a container of Chavrie goat cheese with basil & roasted garlic. My husband only likes things with meat so I cooked a few sausages for him and sliced them on top. Thanks Kymanne.

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cobaltjan

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