PASTA WITH TOMATOES AND GOAT CHEESE
The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).
Categories Cheese Dairy Herb Olive Pasta Tomato Vegetable Vegetarian Dinner Lunch Goat Cheese Basil Summer Noodle Boil Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
- While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
- Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.
FETTUCCINE WITH SUMMER VEGETABLES AND GOAT CHEESE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.
Nutrition Facts : Calories 557, Fat 21 grams, SaturatedFat 8 grams, Cholesterol 23 milligrams, Sodium 227 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 21 grams
PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE
Steps:
- In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
PASTA WITH CHERRY-TOMATOES AND GOAT CHEESE
Make and share this Pasta With Cherry-Tomatoes and Goat Cheese recipe from Food.com.
Provided by Laurawombat Garcia
Categories Penne
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta in 6-quart pot of boiling water until tender.
- While pasta is cooking, toss tomatoes with salt and let juices exude.
- Toss hot pasta with goat cheese in large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, salt and pepper to taste; toss and combine.
- Note: To prevent basil from discoloring, don't tear until just before pasta is done.
Nutrition Facts : Calories 610.2, Fat 13, SaturatedFat 7.7, Cholesterol 28.1, Sodium 205.6, Carbohydrate 98.4, Fiber 7.5, Sugar 12.2, Protein 25.5
GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES
A light, flavorsome dish that is nice to have all year round!
Provided by Rex
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
- Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
- Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.
Nutrition Facts : Calories 600.7 calories, Carbohydrate 46.6 g, Cholesterol 67.3 mg, Fat 35 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 16.6 g, Sodium 617.7 mg, Sugar 4.3 g
PASTA WITH SUN-DRIED TOMATOES, CHERRY TOMATOES, OLIVES AND GOAT
Can be prepared in less than an hour. I just love pasta and goat cheese and Tomatoes so I love this. This can be prepared as a side dish or a meatless main. Either way it is pretty yummy
Provided by conniecooks
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
- Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
- Add the cherry tomatoes and heat till skins begin to pop.
- Stir in olives, basil and parsley.
- Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
- Salt and fresh ground pepper to taste.
Nutrition Facts : Calories 667.2, Fat 18.2, SaturatedFat 2.7, Sodium 732.6, Carbohydrate 107.6, Fiber 8.8, Sugar 13.6, Protein 20.7
FETTUCCINE WITH TOMATOES, OLIVES, AND GOAT CHEESE
An easy, tasty vegetarian dish of fettuccine pasta sauteed with tomatoes, olives, and creamy goat cheese.
Provided by nt_bella
Categories Pasta Main Dishes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes. Add olives and mix to combine.
- Drain fettuccine and add to the skillet. Cook until lightly browned, about 2 minutes. Season with salt and pepper. Add goat cheese and cook until slightly melted, about 2 minutes. Sprinkle with green onions and serve.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 61.1 g, Cholesterol 45.1 mg, Fat 21.5 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 12.2 g, Sodium 504.5 mg, Sugar 6.6 g
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