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.
BELL PEPPERS AND PASTA
This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,
Nutrition Facts : Calories 274 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 434mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA
Provided by Ayesha Curry
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
- Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
- Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
PASTA WITH BELL PEPPERS, GOAT CHEESE AND BASIL
Make and share this Pasta With Bell Peppers, Goat Cheese and Basil recipe from Food.com.
Provided by Annas Mom
Categories Healthy
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook the garlic in the oil over moderately low heat, stirring, for 1 minute. Add the onion and cook, stirring, until the onion is softened. Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes, or until the peppers are just tender, add the wine and olives.
- Boil the wine until it is reduced by half, season the mixture with salt and pepper to taste and stir in the basil.
- In a pot of salted cooking water, cook the pasta 8 to 10 minutes or until al dente. Drain well, reserving 2/3 cup of the cooking water.
- In a serving bowl, whisk 2/3 of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth. Add the pasta and the bell pepper mixture and toss well.
- Sprinkle the pasta with the remaining goat cheese.
Nutrition Facts : Calories 1120, Fat 33.4, SaturatedFat 11.6, Cholesterol 33.6, Sodium 428.7, Carbohydrate 178.8, Fiber 26.7, Sugar 6.7, Protein 27.2
BELL PEPPERS AND PASTA
When bell peppers fill the local farmer's market, I make this refreshing salad to serve with grilled meats. From Light & Tasty Magazine, 2004.
Provided by Kizzikate
Categories Peppers
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain pasta.
- In a nonstick skillet, sauté onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender.
- Stir in olives, oregano, salt, and cayenne pepper.
- Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat.
- Stir in cheese; serve immediately.
Nutrition Facts : Calories 335, Fat 9.7, SaturatedFat 3.6, Cholesterol 16.7, Sodium 422.9, Carbohydrate 55.8, Fiber 8.9, Sugar 4.5, Protein 8.3
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