Penne With Sun Dried Tomatoes And Goat Cheese Food

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SUN DRIED TOMATO PENNE PASTA SALAD WITH GOAT CHEESE



Sun Dried Tomato Penne Pasta Salad With Goat Cheese image

Pasta salads are simple, quick and versatile. This vibrant Sun Dried Tomato Penne Pasta Salad with fresh flavours straight from the Mediterranean is perfect for picnics, potlucks, lunch box or even a light lunch/supper. Sun dried tomatoes are blended together with sweet Italian basil leaves and pine nuts to make a pesto, which is used as a dressing for the pasta. The intense sweet-tart flavour of the sun-dried tomatoes makes this simple salad zesty while the cherry tomatoes add a burst of freshness. Goat cheese lends a unique tart flavour to the salad but you can alternatively use Parmesan cheese. Serve Sun Dried Tomato Penne Pasta Salad With Goat Cheese with Pizza Margherita for a weekend dinner. If you like this recipe, you can also try other pasta recipes such as Burnt Garlic Pasta With Mushroom Spinach Corn Pasta In Whole Wheat White Sauce Fresh Tomato Basil Pasta With Spinach Broccoli Pesto Pasta

Provided by Madhuli Ajay

Time 30m

Yield Makes: 2 Servings

Number Of Ingredients 19

1/2 cup Sun Dried Tomatoes , chopped
2 tablespoon Pine nuts , or walnuts
8 Basil leaves
5 cloves Garlic
Sea salt , to taste
1/2 teaspoon Whole Black Peppercorns , crushed
4 tablespoon Extra Virgin Olive Oil
1 cup Penne pasta , whole wheat
4 tablespoon Sun Dried Tomatoes , pesto
2 teaspoon Balsamic Vinegar , optional
2 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Whole Black Peppercorns , crushed
Salt , to taste
10 Cherry tomatoes , cut in half
10 Baby spinach
8 Black olives , drained and cut in half
50 grams Goat Cheese , crumbled
2 teaspoon Capers , salted, rinsed and drained to remove excess salt
Basil leaves , Fresh, bits of sun-dried tomatoes and pine nuts for garnishing

Steps:

  • To begin making the Sun Dried Tomato Penne Pasta Salad With Goat Cheese, firstly we will make the Sun-dried tomato pesto.
  • Blend all the ingredients under 'Sun dried tomato pesto' in a food processor, to a coarse paste. Adjust the quantity of olive oil, if required.
  • The next step is to prepare the salad. Cook the pasta in a saucepan as per instructions on the packet. Rinse under cold water and drain.
  • In a small bowl mix together the pesto, balsamic vinegar, olive oil, black pepper and salt according to your taste.
  • In a salad bowl, toss together the pasta with sun dried tomato dressing, cherry tomatoes, spinach leaves, olives, capers and goat cheese.
  • Garnish with basil leaves, sun-dried tomato bits and pine nuts.
  • Serve Sun Dried Tomato Penne Pasta Salad With Goat Cheese with Pizza Margherita for a weekend dinner.

GOAT CHEESE AND SUN-DRIED TOMATO PASTA



Goat Cheese and Sun-Dried Tomato Pasta image

This simple, tasty pasta dinner can be prepared in just half an hour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
12 ounces rigatoni, penne, or other short tubular pasta
1 cup sun-dried tomatoes (not oil-packed), thinly sliced
1/4 cup slivered almonds
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon red-pepper flakes
5 ounces soft goat cheese, crumbled, plus more for topping (optional)
1/2 cup chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
  • Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
  • To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.

Nutrition Facts : Calories 527 g, Fat 17 g, Fiber 5 g, Protein 22 g

PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Penne With Sun-Dried Tomatoes and Goat Cheese image

Make and share this Penne With Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.

Provided by la petite chef

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces penne
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
  • Add onion and saute till tender, approx 3 minutes.
  • Stir in garlic and saute 1 minute.
  • Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
  • Drain pasta and reserve 1/2 cup of pasta water.
  • Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
  • Season pasta to taste with salt-n-pep.
  • Sprinkle with Goat cheese and shredded parm.
  • Bon Appetite!

PENNE WITH CHERRY TOMATOES, ASPARAGUS, AND GOAT CHEESE



Penne With Cherry Tomatoes, Asparagus, and Goat Cheese image

Make and share this Penne With Cherry Tomatoes, Asparagus, and Goat Cheese recipe from Food.com.

Provided by Juliawiggins

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

8 ounces whole wheat penne
2 garlic cloves, minced
1 lb thin asparagus
1 pint cherry tomatoes
4 tablespoons fresh basil, chopped
3 tablespoons olive oil
1 round goat cheese

Steps:

  • Cut asparagus into 1-inch pieces. Put 1 tablespoons water in a microwave safe bowl, add asparagus, cover, and microwave on high for 3 minutes. Meanwhile, cook pasta til al dente, about 10 minutes. Divide cherry tomatoes in half and add to bowl; mince garlic. Toss with olive oil. Chill for at least two hours; crumble goat cheese and toss with salad.

PENNE WITH SUN-DRIED TOMATOES AND ASIAGO CHEESE



Penne With Sun-Dried Tomatoes and Asiago Cheese image

Make and share this Penne With Sun-Dried Tomatoes and Asiago Cheese recipe from Food.com.

Provided by Pandi

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup dry penne pasta
3 tablespoons sun-dried tomatoes, sliced
2 tablespoons oil (from the sun-dried tomatoes)
1/4 cup shredded asiago cheese
1 tablespoon dried basil (fresh basil will be much better in spring)
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt

Steps:

  • Cook pasta according to directions. Closer to the end of the pasta cooking, heat oil in pan and add garlic. Sauté for about 1 minute. Reduce heat to medium-low. Do not brown garlic. Combine sun dried tomatoes, basil, pepper flakes, salt and cheese for about 1 to 2 minutes.
  • Pour oil mixture over pasta and mix. Serve with additional shredded Asiago cheese on top.
  • For additional flavour you can add Kalamata olives (pitted) to the pan and sauté with sun dried tomatoe mixture.

Nutrition Facts : Calories 109.7, Fat 5, SaturatedFat 0.7, Sodium 180.9, Carbohydrate 15.4, Fiber 2.3, Sugar 0.7, Protein 1.7

PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE



Penne With Slow Roasted Cherry Tomatoes and Goat Cheese image

Make and share this Penne With Slow Roasted Cherry Tomatoes and Goat Cheese recipe from Food.com.

Provided by Sharon123

Categories     Penne

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs cherry tomatoes (red and yellow)
6 -8 garlic cloves, sliced
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 lb penne
6 ounces fresh goat cheese
1 cup loosely packed fresh basil leaf, torn into pieces
additional kosher salt
fresh ground black pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic). I check after about a 1/2 hour and push the garlic down into the tomato.
  • Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
  • Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!

Nutrition Facts : Calories 466.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 22.4, Sodium 738.4, Carbohydrate 67.8, Fiber 10.3, Sugar 4.8, Protein 13.5

PENNE WITH SUN-DRIED TOMATOES



Penne With Sun-Dried Tomatoes image

Make and share this Penne With Sun-Dried Tomatoes recipe from Food.com.

Provided by Dreamgoddess

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb penne or 1/2 lb other pastas
8 cups water
1 cup sun-dried tomato, chopped (about 20-25)
4 garlic cloves, minced
1 (10 ounce) box frozen chopped spinach, partly thawed
1/3 cup water
sea salt
pepper

Steps:

  • Cook pasta in boiling water for 10 minutes and drain.
  • In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
  • Toss pasta with the tomato, garlic, and spinach mixture.
  • Serve warm.

Nutrition Facts : Calories 262.5, Fat 2, SaturatedFat 0.2, Sodium 352.4, Carbohydrate 56.5, Fiber 10, Sugar 5.6, Protein 8.9

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