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