- 10 ounces spinach rinsed
- 16 ounce package bow tie pasta
- ¼ cup olive oil
- salt and pepper to taste
- 2 ½ cups cherry tomatoes quartered
- 8 ounces crumbled goat cheese
- Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
- Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
- Add goat cheese and serve warm or room temperature.
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