Goat Cheese, Arugula and Tomato Penne
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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, February 2013
8 ounces penne pasta
2 teaspoons + 2 tablespoons olive oil, divided
2 garlic cloves, minced
1 pint grape tomatoes, halved
2 cups baby arugula
3 ounces goat cheese, crumbled
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons pine nuts, toasted
2 tablespoons freshly chopped basil
1) Cook pasta according to package directions. Drain; set aside.
2) Meanwhile, heat 2 teaspoons olive oil in large saute pan over medium heat. Add garlic; cook for 30 seconds. Add tomatoes and arugula; cook for 5 minutes or until arugula wilts.
3) Add cooked pasta, remaining 2 tablespoons olive oil, goat cheese, salt and pepper to tomato/arugula mixture. Toss to mix well. Top with toasted pine nuts and basil. Serve immediately.
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