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Goat Cheese and Arugula over Penne

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Ingredients

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

317
calories
29.7 g
carbohydrates
11 g
protein
17.8 g
fat
334 mg
sodium
21 mg
cholesterol

Goat Cheese and Arugula over Penne

  • 25 mins
  • Serves 4
  • Easy

Ingredients

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.

Trivia

  • 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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