goat cheese and gruyere angel hair


i miss cooking dinner on weeknights.
i used to get home from work around 7 p.m., cook for an hour with some good tunes to keep me company and we'd eat a lazy dinner around 8:30 p.m.
now there just isn't time for me to cook most weeknights.
dinner is prepped at 7 a.m., or lovingly grilled by monsieur five guys or made by nelzo (also lovingly).
but last night was different.
atty broke out in a rash that made me freak out like, well, a freak.
after calling the after-hours advice nurse at 730 p.m., taking atty's temperature and slathering two thick layers of lotion all over a wiggly one-year old, the crisis was over.
sigh.
and the boy was asleep and my hunger kicked in.
fifteen minutes later we had steaming bowls of angel hair tossed with a goat cheese and gruyere sauce that calmed my nerves and filled our tummies.


Goat Cheese and Gruyere Angel Hair

Ingredients
2 servings barilla plus angel hair
1 tbsp olive oil
7-8 baby portabello mushrooms, chopped
7-8 yellow grape tomatoes, halved
2 tbps chopped green onions
1 garlic clove, minced
1/4 cup low-sodium chicken stock
1/4 cup white wine
2 ounces goat cheese
2 ounces gruyere, grated
salt and pepper to taste
1/2 cup pasta water

Method
cook pasta according to directions, saving 1/2 cup pasta water
saute mushrooms and garlic in olive oil on low-medium heat
let cook 3-4 minutes
add tomatoes, green onions, stock and wine
raise heat to medium, cover pan
let cook together 5-6 minutes
crush/smash tomatoes with fork so juices run
add cheeses, stir to combine
sauce will become creamy
add pasta water
let cook 2-3 minutes
lower heat to low-medium
toss with pasta
top with more gruyere

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