Goat Cheese Pasta, Broccoli, and Pine Nuts
This Goat Cheese Pasta is a creamy delight! Fresh broccoli and crunchy pine nuts elevate this quick, vibrant dish.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 3 cups broccoli cut into florets
- 1 red bell pepper diced
- 12 ounces spiral pasta any variety you prefer
- 1 1/4 cups chicken broth
- 4 tablespoons butter
- 5 ounces goat cheese crumbled
- 1/4 cup pine nuts
- Salt and pepper to taste
- Fresh parsley optional for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the spiral pasta and cook according to the package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta water and then drain the rest in a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the broccoli florets and diced red bell pepper. Sauté for about 5-7 minutes until tender but vibrant. Season with salt and pepper.
- Once the vegetables are cooked, add the butter to the skillet and let it melt, coating the veggies. Pour in the chicken broth and bring to a gentle simmer.
- Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together until well coated. Crumble the goat cheese over the dish, allowing it to melt slightly to create a creamy sauce.
- Finally, sprinkle the pine nuts over the pasta and toss again. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with fresh parsley if desired. Enjoy immediately while the flavors are vibrant!
Equipment
- Large pot
- Skillet
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
Notes
- For a seasonal twist, add fresh peas or asparagus in spring.
- Can be made ahead; store components in the fridge for up to 3 days.
- Substitute goat cheese with feta or ricotta for different flavors.