Jesse McQuarrie of Feast Bistro, Santa Rosa, CA
Penne Pasta With Roasted Vegetables in a
Redwood Hill Goat Cheese & Spinach Sauce
Serve this pasta in shallow, wide bowls with a big spoon to scoop up the earthy, creamy. Recipe serves 4. Prep ahead for fastest assembly.

Ingredients:
1 lb. Penne pasta, boiled al dente, drained, cooled & tossed with a little oil to stop sticking
8 oven-roasted baby artichokes, or small can artichoke hearts, drained very well
2 roasted bell peppers, peeled & thickly sliced
12 oven-roasted Crimini mushrooms, halved
2 tbsp. Olive oil, in a large sauté pan
2 minced shallots and 4 minced garlic cloves
2 cups Chardonnay or other white wine
1 cup cream or half & half
6 ounces Redwood Hill Farm Fresh Chevre
1/2 bunch organic spinach cleaned, roots off
garnish: 4 tbsp. Chopped fresh basil &/or parsley, 1/2 cup grated Asiago cheese, salt & pepper
Put pot of water on to boil. Heat olive oil in pan, add artichokes, pepper, mushrooms, shallots and garlic, simmer 2 minutes. Add wine and reduce by half. Add cream and simmer, add chevre, stirring with wooden spoon. Lower cooked pasta and raw spinach into boiling water (only 10 seconds) and quickly drain. Toss gently with cream sauce, divide into 4 bowls and garnish.

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