Roasted Garlic and Goat Cheese Spaghetti

You guys!

Why didn’t anyone tell me to roast garlic every single day?  I have been missing out…big time!  It’s such a breeze…and I usually just sit there chopping at a head of fresh garlic without even knowing the possibilities?!  Whew.  I’m glad at 24 I figured out this garlic savior.  I look forward to spending the rest of my life roasting garlic so I can make the world smell better.  Or the apartment.  Too much?

There are other main components to this dish but I felt weird calling it “Roasted Garlic with Tomatoes and Spinach and Goat Cheese and Olive Oil and Balsamic Spaghetti.”  Let’s start with the garlic!

Roasting garlic is deliciously simple.  Cut off 1/4 inch of a head of garlic.  Then remove all the shell on the outside.  If there is still a little bit left, do not worry.  The garlic will get so soft that it will pop out once it’s roasted.


Place your garlic in a muffin tin and drizzle with olive oil.  Cover the garlic with tin foil and place in the preheated oven at 400 degrees for 30 minutes, until soft.



I’ll leave the choice of tomatoes up to you.  Cherry, grape—whatever!



Roasted Garlic and Goat Cheese Spaghetti

Serves 4


1 box of spaghetti

1 container tomatoes

1 bag spinach

1 head roasted garlic, mashed

1/3 cup olive oil

2 Tbsp balsamic vinegar

1/2 cup goat cheese crumbles


Boil water for spaghetti and cook as directed.

At the same time, in an oiled skillet, sauté tomatoes on low.  Once they begin to soften and the skin crinkles, add the bag of spinach.  It wilts so much that it won’t be too much.

Once pasta is cooked, drain and immediately add to the pan.  Add the garlic, olive oil, and balsamic.  Mix well.  Lastly, add goat cheese and mix until you cannot see the crumbles anymore and it turns into a creamy consistency.  Serve warm.




With love,


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