Wednesday, March 17, 2010

Pasta with Goat Cheese, Garlic & Basil

Pasta with Goat Cheese, Garlic & Basil
From: The $10 Gourmet

Printable Recipe

Prep & cooking time: 20 minutes (time to boil the water and cook the pasta)

Serves 4

1 lb/450g penne or farfalle (or whatever short pasta you choose)
3 tbsp olive oil
4 large cloves garlic, chopped
1 small red (or yellow) bell pepper, chopped
4 medium shallots, chopped
Pinch of red chili pepper flakes (if you like some heat)
½ cup white wine
½ cup chicken or vegetable broth
2 tbsp lemon juice (about ½ lemon)
½ - 1 tsp dried basil
Salt & pepper to taste
½ cup goat cheese, crumbled

1. Boil pasta in lots of water with 1 tbsp salt for time specified on package.

2. While the pasta is boiling, heat a medium sized skillet, and sauté the garlic, bell pepper, and shallots for about 2 minutes. Add everything BUT the goat cheese and continue to cook for another 6 minutes or so.

3. Drain the pasta when it’s al dente and reserve ¼ cup of cooking liquid. Return pasta to the pot, pour the sauce over the pasta and toss. Add the crumbled goat cheese and stir until melted.

Serve hot.


ejm said...

I make something like this at least once a week. Love goat cheese in pasta!! But instead of peppers, I like to use sweet potato, eggplant, and/or beets.

But now I must try it with peppers....


Joanne said...

I'm absolutely drooling at how creamy this is! Delicious.