Last Sunday I went a bit overboard when I fixed the rosemary cream goat cheese appetizer. I used the mongo log from Sam's club hoping I'd have leftovers. Well, guess what, I did. LOTS of leftovers. Probably 3/4 of the log, in fact. Tonight I'm teaching my Social Security seminar so I needed something really easy to fix at the office. Voila -
Rosemary Cream Goat Cheese Pasta
1 1/2 cups farfalle
1 c leftover rosemary cream goat cheese appetizer (make sure to scoop up the cheese, cream and plenty of the roasted red peppers)
8 oz fresh button mushrooms, sliced
1 c (packed) fresh spinach
Cook and drain the pasta then toss it with the rosemary cream goat cheese. I did this last night and refrigerated the pasta overnight. Saute the mushrooms. (Or, you can sprinkle them with a little water and microwave them til they're done.) Briefly saute the spinach - just until it's wilted. Since I was reheating the pasta today, I microwaved the mushrooms and mixed them in with the pasta after it was about half heated. Then, instead of sauteeing the spinach, I tore it and mixed it in and finished heating the whole dish. We gave this a 5. If I make the rosemary cream goat cheese just to make this pasta, I'll try half and half instead of cream!