Rigatoni with Goat Cheese
By MissAlyssaG
1 pound rigatoni
Salt and pepper
1 1/2 cups crumbled goat cheese
1/2 cup finely grated Parmesan
Topping Variations
1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, and/or pitted, sliced black olives
Rate this recipe
4.7/5
(3 Votes)
Ingredients
- 1 pound rigatoni
- Salt and pepper
- 1 1/2 cups crumbled goat cheese
- 1/2 cup finely grated Parmesan
- Topping Variations
- 1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, and/or pitted, sliced black olives
Details
Servings 4
Preparation
Step 1
Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.
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