Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Ingredients

• 6 ounces farfelle pasta or penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 1 finely minced garlic clove
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 1 red bell pepper, cut in thin strips
• 1 cup small cherry tomatoes, halved
• 1/4 cup nicoise olive or kalamata olive
• 4 ounces goat cheese, crumbled (or feta cheese)
• 1/2 teaspoon herbes de provence, to taste
• 2 cups fresh baby spinach leaves, washed and patted dry
• 4 tablespoons grated pecorino romano cheese, to serve
• fresh thyme or lavender, to garnish

Directions

1. 1

   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. 2

   Toss the warm pasta with olive oil and vinegar; season to taste with salt and pepper, and the garlic.

3. 3

   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. 4

   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. 5

   Enjoy the Pasta Provencale warm, or at room temperature. Wonderful with a good bread and bottle of wine.