Time 30m Yield Makes: 2 Servings Number Of Ingredients 19 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.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 8 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!
Time 30m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard. Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes. Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste. Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.
Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Time 1h Number Of Ingredients 12 Steps:
Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Time 2h30m Yield 6 serving(s) Number Of Ingredients 9 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!
Yield Makes 4 to 6 servings Number Of Ingredients 7 Steps:
Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. 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. 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.
Time 30m Number Of Ingredients 9 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.
Yield Serves 2 Number Of Ingredients 9 Steps:
In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Cook and drain pasta as directed on package. Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add beef to skillet; sprinkle with peppered seasoned salt. Cook 2 to 3 minutes, stirring occasionally, just until brown. Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley.
