One Pot Pasta Ziegenkäse
A creamy, flavorful one pot pasta dish featuring tangy German goat cheese (Ziegenkäse), cherry tomatoes, and fresh spinach. Perfect for a quick and satisfying meal with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
300 grams dried penne pasta
200 grams Ziegenkäse (German goat cheese), crumbled
250 grams cherry tomatoes, halved
100 grams fresh spinach leaves, washed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
750 milliliters vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt, to taste
Freshly ground black pepper, to taste
30 grams grated Parmesan cheese
Fresh basil leaves, for garnish
Instructions
Heat olive oil in a large deep skillet or pot over medium heat.
Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until the onion becomes translucent.
Add the halved cherry tomatoes, dried oregano, and dried basil to the pot and cook for 2 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil.
Add the dried penne pasta to the boiling broth and reduce heat to medium-low.
Simmer uncovered, stirring occasionally, for about 12-15 minutes or until the pasta is al dente and most of the liquid is absorbed.
Stir in the fresh spinach leaves and cook for 2 minutes until wilted.
Remove the pot from heat and gently fold in the crumbled Ziegenkäse goat cheese until creamy and well combined.
Season with salt and freshly ground black pepper to taste.
Sprinkle grated Parmesan cheese over the top and garnish with fresh basil leaves before serving.