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Menu Plan for Spring I: Week 13, Sunday

Warm Pasta with Baked Goat Cheese
Fresh Fruit

Cooking time:  25 minutes for menu       Cooking schedule: see below for instructions

          This is a variation on the classic, French bistro salad with rounds of warm goat cheese.  The breading helps keep it together, but only helps, so you do have to watch it carefully.  I used dried, basil-flavored spaghetti but any spaghetti or pasta will work.

Warm Pasta with Baked Chevre (Goat Cheese)

Total time: 25 minutes  
   This is a cross between a hot, winter pasta dish and a cool, summer salad.  The goat cheese normally comes log-shaped (long, round), and wrapped in paper.  It will have a thin rind that is an edible part of the cheese.  You could substitute another, semi-soft cheese such as Brie or Camembert. 

Warm Pasta with Baked Chevre (Goat Cheese) Ingredients:

 Instructions:

Fresh Fruit

Whatever looks good for the season.

Cooking Schedule: 25 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, large pot for pasta, colander, baking
sheet, medium bowl, 2 small plates

Turn oven on, 400F (200C)
Put water on high heat for pasta
Roughly chop shallots, sauté
Cut Prosciutto
Slice tomatoes
Cook pasta
     Wait for everything to cook

Mind the shallots
    Pasta close?
Roll cheese in oil, crumbs, put on baking sheet
Add Prosciutto to shallots, sauté
Drain pasta, toss with oil
Bake cheese
Add tomatoes to skillet
Add vinegar to skillet, stir, then add pasta
Divide pasta, arrange on two plates
Carefully watch the cheese
When ready, remove, add to pasta, serve
Don't forget the fruit for dessert!