There is a super-easy pasta sauce that I've missed creating until now. I'm talking about using chevre (or goat cheese) as the creamy binder for simple pasta dishes.
I've sampled several versions at restaurants and friends' homes, and maybe you have, too. Some had additional protein; others did not. Asparagus, spinach, sauteed onions and carrots, a medley of peppers, and fresh herbs have all appeared in one way or another. But the one thing they all have in common is the simplicity of stirring in the cheese with a bit of pasta water, and the sauce is complete.
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I think the sauce works best with short pasta, a chopped or small vegetable and a squirt of lemon to top it all off. Use today's recipe as a jumping-off place for your own pasta creations, pulling it all together with the earthy creaminess of chevre. Enjoy!
Suggested menu: Spinach, Chicken and Chevre Pasta with crusty Italian bread and chilled Pinot Grigio
• Alicia Ross is the co-author of "Desperation Dinners!" cookbook series. Write her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or firstname.lastname@example.org. More at kitchenscoop.com.