1. Bring a large pot of salted water to boiling. Add the pasta and boil until just tender, about 10-12 minutes. Drain; then return pasta to the pot. 2. Toss the warm pasta with olive oil and vinegar; season to taste with salt and pepper, and the garlic. 3. Stir in the grated carrot and zucchini, strips of bell pepper, tomatoes, and olives. Add the crumbled goat cheese and herbes de Provence, stirring gently to combine. 4. Divide the baby spinach leaves equally between 4 serving plates, then top with the warm pasta. Sprinkle each serving with some of the grated Pecorino Romano cheese. Garnish with fresh thyme or lavender, if desired. 5. Enjoy the Pasta Provencale warm, or at room temperature. Wonderful with a good bread and bottle of wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
