Here is a traditional Mediterranean pasta dish that you can make in less than 30 minutes. I often add grilled salmon or chicken on top of the dish for a protein boost.
Using your favorite short pasta (I like penne, gemelli or farfalle for this recipe), you then combine with sauteed veggies, like mushrooms and spinach. We often serve this with grilled chicken or salmon sliced on top of the pasta. Serves 4
½ box short pasta
2 cups sliced mushrooms
2 cups baby spinach leaves
1 teaspoon minced garlic
1-2 Tablespoons olive oil
1 teaspoon salt
½ cup chicken or veggie broth
¼ cup goat cheese
Cook pasta according to package directions. Drain and set aside.
Heat olive oil and in a large skillet, sautee sliced mushrooms with salt until soft. Add garlic with 1-2 minutes left to cook mushrooms. In the pot used to cook pasta, toss cooked pasta with the mushrooms, and add broth as needed. Add spinach and toss. Plate pasta and top each plate with about 1 Tablespoon goat cheese.