Goat Cheese and Arugula over Penne
A tangy and peppery pasta with creamy goat cheese and fresh arugula. Light, sophisticated, and vegetarian-friendly.
Ingredients
- 5 1/2 ounces goat cheese
- 2 cups coarsely chopped arugula, stems included
- 1 cup quartered cherry tomatoes 1/4 cup olive oil
- 2 teaspoons minced garlic 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 8 ounces penne pasta
Description
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
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