GOAT CHEESE PASTA
Steps:
- Gather the ingredients.
- Fill a large pot with 4 quarts of water and add 4 teaspoons of kosher salt. Bring the water to a boil over high heat.
- Meanwhile, place a large saucepan over medium heat and add the olive oil. When the oil is hot, add the garlic; cook, stirring, for 1 to 2 minutes. Add the chopped spinach and basil and cook for about 2 minutes, or until wilted. Remove the pot from the heat.
- Add the pasta to the water and bring back to the boil-cook the pasta following the package directions. Reserve about 1 cup of the pasta cooking water and then drain the pasta thoroughly.
- Add about half of the hot cooking water and the pasta to the spinach mixture along with the lemon zest, juice, the pepper, and about 4 ounces of the goat cheese. Place the pot back over medium heat and cook, stirring gently, until the cheese is melted and the pasta is hot. Taste and add salt, as needed.
- Transfer the pasta to a serving bowl.
- Garnish servings with the remaining crumbled goat cheese and chopped basil or parsley, if desired.
Nutrition Facts : Calories 420 kcal, Carbohydrate 36 g, Cholesterol 20 mg, Fiber 7 g, Protein 20 g, SaturatedFat 8 g, Sodium 1381 mg, Sugar 2 g, Fat 24 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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.
ANGEL HAIR PASTA WITH GOAT CHEESE, SUN-DRIED TOMATOES
I saw this on the food network with Giada De Laurentis. It looked so good I ran up to the store for the ingredients. I did add some shrimp and mushrooms to make it a full meal.
Provided by CoolMonday
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put large pot of salted water on to boil for pasta.
- Drain sun-dried tomatoes, reserving oil.
- Heat a large skillet over medium heat.
- Add 2 tablespoons oil from sun-dried tomatoes.
- Add onion, shrimp and mushrooms.
- Saute until shrimp is pink, stirring often.
- Stir in garlic and saute for about 1 minute.
- Add tomato paste and cook for 2 minutes, stirring.
- Add wine and sun-dried tomatoes.
- Simmer until liquid is reduced by half, about 2 minutes.
- Add pasta to boiling water and cook until al dente.
- Stir occasionally.
- Drain, reserving 1/2 cup liquid.
- Add pasta to tomato mixture.
- Toss to coat.
- Add some liquid from pasta if too dry.
- Salt and pepper to taste.
- Sprinkle with goat cheese and parsley.
- Stir into pasta mixture lightly.
- Serve in bowls.
Nutrition Facts : Calories 524.8, Fat 15, SaturatedFat 3.8, Cholesterol 92.9, Sodium 462.4, Carbohydrate 67.8, Fiber 7.4, Sugar 4.7, Protein 26.9
SHRIMP PRIMAVERA WITH GOAT CHEESE
This dish is one of my favorites. If you like goat cheese it will become one of yours as well. I was inspired to make this dish after trying a similar one made with chicken at a local restaurant. Serve with a nice crusty loaf of french bread, a garden salad, and a glass of your favorite red wine!
Provided by Luna's Mom
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.3 g, Cholesterol 202.5 mg, Fat 18.7 g, Fiber 8.2 g, Protein 38.2 g, SaturatedFat 8.6 g, Sodium 750.1 mg, Sugar 3.7 g
SHRIMP & PASTA WITH GOAT CHEESE CREAM SAUCE
Make and share this Shrimp & Pasta With Goat Cheese Cream Sauce recipe from Food.com.
Provided by teaganm
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saute pan, melt the butter then add flour.
- Whisk together until bubbling.
- Slowly stir in chicken broth and whisk until smooth.
- Simmer on low heat to thicken.
- Stir in goat cheese and lemon juice until melted & smooth.
- In a separate pan, saute asparagus, mushrooms & sundried tomatoes.
- In a separate pan, saute shrimp, garlic, salt & pepper.
- Coat the pasta with the sauce & mix in 1/2 the shrimp.
- Spoon the vegetables & shrimp over the top.
FETTUCCINE WITH SHRIMP AND GOAT'S CHEESE
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
- In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
- Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
- Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.
FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE
Categories Pasta Tomato Sauté Goat Cheese Bacon Arugula Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
- Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
- Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
- Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.
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5/5 (1)Category DinnerCuisine ItalianEstimated Reading Time 2 mins
- Bring a large pot of water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 1 cup of the pasta water and drain pasta in a colander and rinse with cold water. Set aside.
- Add 2 tbsp of olive oil to a large skillet over medium high heat. Sprinkle the shrimp with salt and pepper and the zest and juice of 1 lemon. Transfer the seasoned shrimp to the hot oil and cook, 2 minutes on each side, until pink and fully cooked. Remove the shrimp from the skillet once cooked and set aside.
- Place the remaining 2 tbsp of olive oil back into the skillet over medium high heat. Add the onion and tomatoes and sauté for 2-3 minutes until translucent and the tomatoes are slightly cooked.
- Add the garlic and cook for 30 seconds. Add the broccoli and sauté for 2-3 minutes until bright green. Add the goat cheese and 1/2 cup of the reserved pasta water and stir to combine until you have a creamy consistency. Add more of the reserved water if needed to ensure a creamy consistency. Add the cooked pasta and the cooked shrimp and toss to combine.
LINGUINE WITH SHRIMP SPINACH AND GOATS CHEESE | …
From themccallumsshamrockpatch.com
5/5 (7)Total Time 28 minsCategory Main CourseCalories 376 per serving
- Heat an extra-large metal skillet to medium heat, add 4 tablespoons of unsalted butter and 1 tablespoon of authentic olive oil to metal skillet, allow butter and oil to come to a medium heat.
- Add 1 and 1/2 pounds of fresh large shrimp that has been shelled and deveined to the unsalted butter and authentic olive oil, then add minced garlic cloves, zest and juice of 1 lemon, 1/4 of a teaspoon of crushed red pepper, 1 tablespoon of chopped fresh basil, kosher salt and freshly ground pepper to own taste. Cook about 2 minutes, flipping the shrimp at least once.
- Add the 1 pint of grape tomatoes halved to the large metal skillet and cook for 2 minutes, before adding 2 cups of fresh spinach to large metal skillet, toss ingredients till spinach wilts, about 45 seconds or so
- Place 1 pound of al dente cooked linguine in a large pasta bowl and add shrimp and spinach mixture on top of pasta, lightly toss the pasta. Once you have tossed pasta add goats cheese and lightly toss pasta again.
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3.3/5 (6)Total Time 30 minsServings 6
- Meanwhile, heat 1 Tbsp. oil in a large heavy skillet over medium-high heat. Season shrimp with salt and pepper. Cook shrimp until just opaque in the center, 1–2 minutes per side. Using a slotted spoon, transfer shrimp to a medium bowl. Add remaining 2 Tbsp. oil and onion to same skillet. Season with salt and pepper and sauté until onion begins to brown and wilt, 5–7 minutes. Add tomatoes; cook, mashing some of tomatoes with the back of a spoon to release juices, until tomatoes are just beginning to soften, about 3 minutes. Stir in 4 Tbsp. parsley, 2 Tbsp. oregano, and shrimp with any accumulated juices.
- Drain pasta, reserving 1/2 cup pasta cooking liquid; transfer pasta back to pot. Add shrimp mixture to pasta and toss to evenly incorporate; cook, stirring and adding pasta cooking liquid by tablespoonfuls if pasta is too dry, until pasta is tender and mixture is heated through, 1–2 minutes. Season to taste with salt and pepper.
- Transfer pasta mixture to a large wide bowl. Add cheese; toss gently 2 or 3 times. Sprinkle remaining 3 Tbsp. parsley and 1 Tbsp. oregano over.
CREAMY SHRIMP PASTA WITH GOAT'S CHEESE AND …
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Estimated Reading Time 3 mins
- Add sun dried tomatoes and shrimp. When shrimp is cooked through remove pan from heat and add juice from 1 lemon wedge. Add goat cheese, stirring to combine, and 1/8-1/4 cup reserved pasta water (until mixture reaches desired consistency). Add cherry tomatoes. Mix to combine.
- Serve with linguine pasta, garnishing with parsley and lemon wedge. Add salt and lemon pepper to taste.
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- Cook pasta in very salty water until al dente. Reserve 1 cup pasta water, then drain pasta and set aside.
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- Add asparagus to pot and sauté until brightened in color and very slightly softened, about 1-2 minutes.
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- While the pasta cooks, cook the shrimp. Heat pesto in a medium-sized skillet over medium heat. Add the shrimp and toss to coat. Cook, stirring frequently, for 3-5 minutes until shrimp is pink and cooked through. Keep an eye on the pesto so it doesn’t burn!
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5/5 (3)Total Time 20 minsCategory Gluten FreeCalories 355 per serving
- Add prepared shrimp to a large bowl. Season with oregano, red pepper flakes, salt and pepper. Toss to coat.
- Heat a large skillet to medium high heat. Add 1 tablespoons of grape seed oil and half the shrimp. Cook the shrimp 2-3 minutes per side. Remove the shrimp from the pan and place on a plate. Repeat with the remaining shrimp.
- Next, add 2 tablespoons of grape seed oil to the same skillet you just cooked the shrimp in. Add cherry tomatoes to the pan and cook until they are slightly charred and start to blister (pop), about 4-5 minutes. Stirring throughout. Then minced garlic to the pan, cook for 30 seconds to 1 minute (stirring the entire time), just until the garlic starts to become fragrant but not burn.
- Immediately add white cooking wine and stir everything around. Cook for 1 minute and remove from the heat.
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Reviews 10Servings 4-6Cuisine AmericanCategory Dinner
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4.6/5 (7)Total Time 35 minsCategory Main CourseCalories 825 per serving
- Toss the shrimp with 1 teaspoon of olive oil, the grated lemon zest and 1/4 tsp. each of the salt and pepper. Marinate for 20 minutes.
- Meanwhile bring a large pot of salted water to a boil; when it's at a roiling boil, add the pasta and cook according to package directions.
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5/5 Servings 4
- In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and the dried tarragon, if using, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.
- In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.
- Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture. Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon, if using, and the chives. If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.
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Estimated Reading Time 3 mins
- Pulse bread in food processor to fine crumbs. Spread on baking sheet and bake until golden, about 10 minutes. Transfer to plate and let cool.
- Cook linguine according to package directions. Scoop out a cup of pasta water before you drain it, then drain and set aside.
- Slice goat cheese into 4 rounds. Press each round into crumbs until coated. Bake at 400 for 10 minutes.
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