- 12 ounces dried spinach fettuccine
- 2 (10 ounce) packages spinach leaves, cut into 2-inch pieces
- 2/3 cup O Organics Chicken Broth
- 1/2 pound goat cheese, broken into chunks
- 2 cups room-temperature ripe cherry tomatoes, halved
- Salt and pepper
- Fill a 6- to 8-qt. pan 2/3 full with water; bring water to a boil over high heat. Add fettuccine; cook just until tender to bite, 5 to 6 minutes. Add spinach and cook until wilted, 30 to 45 seconds. Drain fettuccine and spinach; return to pan.
- Meanwhile, in a 1 to 2 quart pan over high heat, bring chicken broth to a boil. Add cheese and stir until melted; remove from heat.
- Add cheese mixture to fettuccine and spinach; mix to coat.
- Spoon pasta mixture onto a platter; scatter sliced cherry tomatoes over top. Add salt and pepper to taste.