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Goat Cheese and Arugula over Penne

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Adjust Servings:
8 oz dried penne pasta
2 cups arugula
4 to 5 ½ oz goat cheese
1 cup cherry tomatoes, finely chopped
1/4 cup olive oil
2 tbsp pine nuts, toasted
2 tsp garlic, finely chopped
2 tsp garlic, finely chopped and roasted
2 tbsp basil, finely chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper

Nutritional information

29.7 g
11 g
17.8 g
334 mg
21 mg

Goat Cheese and Arugula over Penne

  • Veg
    • 25 mins
    • Serves 4
    • Easy



    Penne pasta is commonly served with yummy pasta sauces including pesto and marinara sauce. With time, people have introduced several ways to reinvent this delectable dish, making it more versatile than ever.

    The good old penne pasta tastes great with goat cheese and arugula. With the addition of these two ingredients along with other fresh vegetables and topping, this dish becomes all the more delicious.

    Health Benefits

    Goat cheese when compared to cow cheese has less cholesterol and saturated fats. Goat cheese is rich in probiotics and healthy fats too. Probiotics are good bacteria that are great for gut health.

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    How to make Goat Cheese and Arugula over Penne

    • Boil water in a large pot over medium heat.
    • Add pasta to boiling water and cook till al dente.
    • To a medium-sized bowl. Add the arugula, goat cheese, chopped tomatoes, olive oil, chopped garlic, roasted garlic, pine nuts, salt, and pepper. Mix well.
    • Drain pasta and transfer it to a large bowl.
    • Add the goat cheese mixture to the pasta and toss so the pasta and cheese combine well.
    • Transfer to a serving dish.


    • It takes about three days to prepare goat cheese during which the cheese changes in appearance and tastes stronger.
    • Penne, the plural of the Italian “penna”, is a kind of pasta with cylinder-shaped pieces.
    • Arugula is also called “rucola” or “garden rocket”.


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