Move over, Alfredo.

Meaning Alfredo Sauce. Last night’s dinner was creamy spaghetti with spinach. The creaminess comes from goat cheese.

Goat Cheese and Greens Pasta

1 . Log (4oz) goat cheese (plain or herbed)

1 C. milk or unsweetened soy milk

1 shallot

2 Tbsp butter (or vegan butter)

black pepper to taste

2-3 Cups chopped spinach or kale

1 box spaghetti (regular or gluten free)

Cook spaghetti according to box. Finely chop the shallot, set aside and then crumble the cheese and set aside. Melt the butter in a 12” skillet and when bubbling add the shallots. Stir the shallots around and when “translucent” add the cheese. Once the cheese begins to melt add the milk. When the cheese is all melted lower the heat to simmer and add the kale or spinach and the black pepper. Simmer for 5 minutes until the greens are wilted. Once the pasta is cooked and drained, toss in the sauce. Makes 4 servings.

Spinach is the green in the photo above.