Pasta with Roasted Tomatoes, Spinach, & Goat Cheese

I made this for dinner last night. It was really good. Kevin and I both liked it a lot. The girls tried it but neither of them liked it. I cut the recipe in half and it still made enough for Kevin and I plus enough leftovers for another meal.

 

Here is the recipe taken from Wegman's Menu Magazine. 

Ingredients:

1   cup oven-roasted tomatoes (Mediterranean Bar), reserve 1/4 cup oil
1   tsp minced Food You Feel Good About Peeled Garlic
2   pkgs (6 oz each) Food You Feel Good About Baby Spinach
1   box (17.6 oz) Italian Classics Orecchiette (Grocery Dept), cooked per pkg directions, drained
1   log (4 oz) Vermont Butter and Cheese Company Chevre, Plain, crumbled

Directions:

1. Add reserved oil to to large skillet on MEDIUM-HIGH. Add garlic; cook, stirring, 1 min, until garlic is softened, but not browned.
    
2. Add spinach, one pkg at a time. Cook, stirring, 2-3 min until spinach is wilted. Stir in tomatoes.
    
3. Add drained pasta. Heat, stirring, 2-3 min until mixture is heated through. Sprinkle goat cheese on top.

Chef Tip(s):

• Add pasta water if you would like a moister dish.
• Add a touch of fresh cracked pepper before you serve.