Thursday, April 21, 2011

Recipe of the Week!

Pasta with Goat Cheese and Arugula

This was DELICIOUS! I will definitely make it again. Probably with a higher tomato and arugula concentration. I wish I could find a way for the goat cheese crumbles not to melt, but as soon as you put them in hot pasta I guess it's pretty much over. Because they melted it was almost most of a cream sauce, but like I said still very good. Try it! I need to make something for my family's Easter dinner this weekend. Any ideas (or requests...if you are my family reading this)? 

Here are the directions:


  • 5 1/2 ounces goat cheese
  • 2 cups coarsely chopped arugula, stems included
  • 1 cup quartered cherry tomatoes
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic (I used a lot more because I LOVE garlic)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 8 ounces penne pasta (I used spaghetti)


  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
  3. Drain pasta, and toss with goat cheese mixture.

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