Angel Hair with Fresh Spinach, Peas and Goat Cheese
1 pound Angel Hair or Thin Spaghetti, uncooked
1/2 cup soft goat cheese or herbed cheese spread, such as Boursin, at room temperature
1/4 cup skim milk
1 tbsp. finely chopped fresh basil or 1 tsp. dried basil
1 13 3/4-oz. can chicken broth
6 cups (loosely packed) finely shredded spinach, or a mixture of spinach and arugula *
1 cup frozen peas, defrosted
3 cups thinly sliced fresh mushrooms
1/4 cup thinly sliced fresh chives or dried chives
Whisk the cheese, skim milk and basil in a small bowl until smooth.
Prepare pasta according to package directions. Drain thoroughly. Heat the chicken broth in the pot over medium heat to simmering. Add the mushrooms and simmer, uncovered, 2 minutes. Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce. Fold in the spinach. Check the seasoning. Divide the pasta among serving dishes, sprinkle each with chives and serve.
* Stem the spinach and/or arugula. Wash the greens in several changes of cool water to remove all dirt. Drain the greens well, preferably in a salad spinner. Stack several leaves and cut the crosswise into thin strips.