Farm Family Recipes

• 1 pound fusilli or geminelli noodles
• 1 pound fresh baby spinach, brocolli rabe, or other greens
• 2-3 cloves of garlic, minced
• 1 tsp red pepper flakes (add more if you like it hotter)
• 3/4-1 poun fresh feta (chevre works great in this dish as well)
• 1 can pitted black olives
• Olive oil

Fusilli Pasta with Goat Cheese Boil noodles according to box directions. While the noodles are cooking, in a large skillet or wok add olive oil to coat the bottom of pan, not deep, just a light coating. On med high heat add the garlic and red pepper flakes, saute for about 1 minute. Add to this your greens (if you are using brocolli rabe, cook this in with the noodles)and saute until tender, remove from heat. Drain your noodles and add them to the skillet, coating well with the oil/greens mixture. Now add your cheese crumbled and mix. You may leave large chunks of cheese or let it all melt. Mix in the olives and serve. This dish is great the next day cold. To dress up your recipe, add softened sun-dried tomatoes. Enjoy!