Recipes
Jump to Recipe
by Jessica December 9, 2013
This is my give-me-a-break-from-candy-canes dinner.
My no-more-cookies-and-it’s-only-the-second-week-of-December dinner.
The it’s-the-holiday-season-so-I’m-on-a-dinner-making-strike-until-January dinner.
The truth is that.
I need a dinner intervention.
Big time.
The last few weeks, my dinner ideas have been totally SHOT. As in… not even there. Not even existing. My dinner brain is one giant black hole of nothingness. Empty. Deserted. Destitute. So full of nothing that I had to resort to a thesaurus.
The sad part is that I even knew it was coming! I predicted it. Mentioned it a few weeks ago and started brainstorming ideas in order to prevent such catastrophe and then, no.
It doesn’t matter that I have this… arsenal, per say… of nearly one thousand recipes in the form of predictable ramblings to my invisible internet friends. My brain has just quit working when it comes to ingesting good food after 3PM.
I practically can’t even heat something up in the microwave. The holidays put me in a holidaze and paralyze my mind to the point where I just eat some cheese and kale chips and a handful of peanuts while I sit in front of my computer.
I can hear 2003 calling and asking for their college dinners back.
So before I hit you with an onslaught of more party food, I made us an easy dinner. Even though at the time I took these photos it was a proper breakfast, which is half the battle, but let’s not talk about that.
The other leeeeeeettle problem may be that someone in this house got me addicted to House of Cards and we might have spend eight solid hours watching it. And doing nothing else.
(besides ordering pizza.)
This pasta is the easiest thing to come out of my kitchen lately and it only takes 30 minutes. It’s packed with flavor but not a ton of ingredients – chances are you have most of them on hand or at least something slightly resembling them. All it takes to reeeeeally make me happy is some brown butter, goat cheese and green stuff to make me feel adult-like and stuff. You know. Necessities.
30 Minute Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta
Yield: 2 to 4
Total Time: 30 minutes mins
Print Recipe Pin Recipe
4.94 from 15 votes
Leave a Review »
Ingredients
- 1/2 pound pasta
- 2 tablespoons olive oil
- 2 shallots, sliced
- 1/4 teaspoon salt
- 2 teaspoons brown sugar
- 12 ounces fresh spinach
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 6 ounces goat cheese, crumbled
- a pinch of crushed red pepper flakes
Instructions
Bring water to a boil for pasta and prepare according to directions.
While the water is coming to a boil, heat a large skillet over low heat and add olive oil. Add the shallots and salt, stirring to coat. Cover and cook for 10 minutes, stirring occasionally. Add the brown sugar and cook for 5 minutes more. Be sure that the pasta is cooking by this time.
Add the spinach to the skillet with the shallots and toss. Stir continuously until the spinach is wilted, about 5 minutes.
Heat a small saucepan over medium heat and add the butter. Whisk constantly until the butter begins to brown. The minute you see brown bits appear in the bottom of the skillet, remove it from heat and whisk for another 15 seconds. Add the minced garlic to the brown butter and whisk for 30 seconds.
Add the cooked pasta to the skillet with the spinach and shallots. Toss well, then add the garlic brown butter and toss again. Crumble the goat cheese into the pasta and stir. Sprinkle with the crushed red pepper. Serve immediately.
Course: Main Course
Cuisine: American
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Also, squiggly cute little pasta: making Mondays better since… now.
posted in: Pantry Meals, Pasta, Recipes, Vegetarian 105 comments
Order My New Book:
Everyday Dinners
Real-life recipes to set your family up for a week of success.
Order Now:Bookshop//Amazon//Target
Barnes & Noble//IndieBound//Apple Books
« Previous PostiPhone Life Lately.
Next Post »DIY Glittery Winter White Mason Jars.
4.94 from 15 votes (13 ratings without comment)
Leave a Reply
-
Chris — Reply
We love food. We never reply. This recipe changed my mind on making a comment on food sites!
Try this people – it is wonderful!!
-
Christina — Reply
This was so good that I’ve already had it twice in the last two weeks! It makes a really hearty and flavorful meal without being heavy. I used whole wheat spirals to make myself feel leas guilty about stuffing my face. So good! I feel like some cherry tomatoes tossed in with the hot pasta could even add something to this already perfect dish. Will try next time (I.e. in a few days?? :))
-
Katie — Reply
I just finished making this for my boyfriend and I and we have to admit, this is the dish of the year. I usually do not comment on people’s posts, but I just had to this time. This was just delicious. Definitely going in my favorite recipes box! :D
-
Pingback: Eve of eve | Goldensunflowers
-
Pingback: 20 Weeks of (different!) Healthier Dinner Ideas | How Sweet It Is
-
Pingback: Shallot, Spinach and Goat Cheese Pasta | The Spicy Simmer
-
Raychel — Reply
This.is.phenomenal! Made it tonight and somebody about had to roll me off the couch afterwards I ate way too much because I just couldn’t stop lol So good! It is creamy, fresh, garlicky, a teeny bit sweet & salty, tangy…just every flavor profile in one dish. Definitely gonna be added to my fave weeknight recipe line up.
-
Shilps — Reply
Whenever I put spinach in my pasta I always have trouble getting the noodles to mix with the spinach. I always have one large blob of spinach that won’t combine well with noodles no matter how much i mix! Any tips?
-
Kim — Reply
When I add spinach to pasta, I add it to the top of the (drained) pasta or past dish and cover for a few minutes, letting steam cook it vs. adding it separately after it’s cooked. I’ve never had the clumping problem you speak of.
-
Kim —
When I add spinach to pasta, I add it to the top of the (drained) pasta or pasta dish and cover for a few minutes, letting steam cook it vs. adding it separately after it’s cooked. Gently stir it in after it’s wilted a bit. I’ve never had the clumping problem you speak of.
-
-
-
Pingback: Roasted Tomato Caper Sauce Pasta | Allspice and Nutmeg
-
Melissa — Reply
I finally made this tonight after being pushed around on my meal plan for the past few weeks. Amazing!!!! I can’t wait for leftovers at lunch tomorrow. :)
-
Donna Mammele — Reply
This looks so good! And pretty! I can’t wait to make it!
-
Ally — Reply
This was AMAZING. I am so impressed by this recipe — I did not expect such complex and delicious flavors. I will most definitely make this again!
-
Pingback: 30 Minute Caramelized Shallot, Spinach and Goat Cheese Garlic… « We Live Social
-
Pingback: Caramelized Onion, Spinach, and Goat Cheese Pasta | Cookbook Encounters
-
Pingback: Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta | ilonaskitchen
-
Mary McGuire Coury — Reply
This recipe, which sounds great, just did not work for me. 10 minutes for the shallots was way too long, let alone 5 more after adding sugar. I should have chopped the spinach to get a better blend, and the salt-free butter never really yielded brown bits. I love the sound of the flavors, and I love goat cheese, so I’m going to try again.; I think it can be a terrific supper .
-
Stephanie @ A Magpie in the Sky — Reply
I just had this for dinner, the garlic browned butter is inspired and I love the little reaction as it all bubbles up! I think this may be the best home cooked pasta dish I’ve ever eaten! Thanks for a fab recipe I’ll be making this again and again! P.s. we used onions and chilli flakes with no problems!
-
Justine — Reply
Just had this for dinner – so so good! (I only used 10 oz of spinach since that’s what the bag was, and maybe 3 ounces of goat cheese. Perfect). Love the hint of sweetness with the spice and tang, and the brown butter, of course.
I just started reading your cookbook (like a novel), and I already have 10 recipes bookmarked to make – and I only just started the snack chapter. I have a lot of time in the kitchen in my future!
-
Pingback: 30 Minute Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta | How Sweet It Is | lmrh5
-
Laura — Reply
My fiancé and I devoured this! We aren’t fans of goat cheese so we used Parmesan instead. It was fantastic. The best part is that I thought it tasted even better reheated the next day! I will definitely be making this again. Thank you!
-
Christina — Reply
Thanks for a great recipe! I made this last night… Came together so quickly! Vey delicious! Bringing some leftovers to work today for lunch :)
-
Pingback: Make a Plan: 4 Weeks of Family Dinners | ¡HOLA! JALAPEÑO
-
Pingback: 19 Pasta Recipes For When You’re Tired Of Pasta | Viral Temperature
-
Brittany — Reply
What kind of pasta was used in this recipe??
-
Sara — Reply
After some light research, I found it. It is called Fusilli Col Buco spaghetti. Youre welcome.
-
-
Pingback: 19 Pasta Recipes For When You’re Tired Of Pasta | TheKlin
-
Sara — Reply
What is the specific name of the type of pasta used? And the brand if you happen to know?
-
Irini — Reply
Oh… Emm….. Gee…. Just made this and I basically never wanna eat anything ever again.
-
Rebecca Henriquez — Reply
Hi Jessica,
Love you site btw! But I was curious to know if that squiggly pasta has a specific name?!
Thank you!
-
Stephanie — Reply
I made this tonight and added chicken. Super easy, amazing flavors!
-
Jeanne Garfunkel — Reply
Love this recipe! Made this the other night for my husband and me. My son came home from college for the weekend and ate the left overs. He really liked it too! His girlfriend asked what he might like for dinner tonight when he got back and he sent her the link to this recipe; so that’s what they are having. I will be making this again very soon.
-
Pingback: Farfalle with Feta, Arugula and Pine Nuts | How Sweet It Is
-
Susan — Reply
You’re knocking it out of the park with these recent pasta recipes.
Made the marinated feta/pine nut recipe, with spinach instead. Crazy good. Added chicken from
cafedelites balsamic chik recipe.
Will make this shallot/spinach one tomorrow. Do you think it will work w feta? – I’m the only person in America that doesn’t like goat cheese.
Making the beer chili this weekend. You’re the best food blogger in the blogosphere.-
Jessica — Reply
you’re the sweetest susan!! yes, i think feta would be fantastic! :)
-
-
Ana — Reply
Nice simple dish for lunch. Thanks for sharing!
-
Pingback: 20-Minute Pasta with Goat Cheese, Shallots, and Arugula [Vegetarian] | Bear & Bug Eats
-
Kate G — Reply
This squiggly pasta looks perfect for the recipe. What is it called? Is it a type of ramen?
-
Pingback: 5 Amazing Vegetarian Pasta Dishes to Try This Spring - Pierino Frozen Foods
-
Pingback: 18 Weeks of Healthier Meal Ideas! 126 of my Favorite Weeknight Meals. – Fruitide
-
Pingback: carmelized shallot spinach and chevre pasta | Receipts
-
Janet — Reply
My husband hates goat cheese, so I sprinkled shredded parmesan on his side and goat cheese on mine. Honestly, this dish was so good that I’m sure I could have served it with no cheese at all and it still would have been gobbled up. I had to add the spinach in thirds to let it wilt down enough to fit in my skillet. Otherwise it was very straightforward to prepare. Highly recommended.
-
Pingback: How Sweet Eats Completely Delicious Half Baked Harvest – What Do You See
-
Janis — Reply
This is simply wonderful! We loved it!
