Sun dried tomato and chèvre pasta


  • Prep Time5 mins
  • Total Time5 mins
  • Makes2 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 33.3g, Carbohydrates 103g, Fat 34.5g, Fibre 10.3g, Sodium 1285mg.

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