Sun dried tomato and chèvre pasta

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5 min


2 servings

* PLUS Cooking time: 10 minutes


  • 1/2 454-g pkg fettuccini pasta , about a 1-in. wide bundle, or fusilli lunghi bucati (long spiral-shaped pasta)
  • 284-g bag spinach , preferably baby spinach, or 2 large bunches
  • 1/2 cup bottled salad dressing , such as sun-dried tomato and oregano or flavourful Italian
  • 1 pint cherry tomatoes
  • 140-g log creamy goat cheese , preferably with black pepper added


  • Cook pasta according to package directions. Meanwhile, if you aren’t using baby spinach, remove and discard tough stems of leaf spinach. Then coat bottom of a wide frying pan with about 1 tablespoon (15 mL) salad dressing. Slice tomatoes into halves and add to pan along with any juice and seeds.
  • Place pan over medium heat and stir frequently until tomato skins start to split and tomatoes have released some of their juices, about 6 minutes. Add remaining dressing. Dot cheese over tomatoes and stir until it starts to melt, about 2 minutes. Stir in spinach. For large leaf spinach, cover pan and stir occasionally just until spinach is wilted, about 2 minutes. If using baby spinach, it will probably wilt as soon as it is stirred in. Immediately toss with hot pasta.

Nutrition (per serving)

  • Calories
  • 847,
  • Protein
  • 33.3 g,
  • Carbohydrates
  • 103 g,
  • Fat
  • 34.5 g,
  • Fibre
  • 10.3 g,
  • Sodium
  • 1285 mg.

A bottled dressing forms the instant base for this yummy but sophisticated pasta toss.