VEG*****Penne with Mixed Greens and Goat Cheese

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This is SUPER! Do exactly as written - don't leave anything out - it all works together

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  • 1
  • 15 mins
  • 30 mins

Ingredients

  • Serves 1
  • 1 pinch red pepper flakes or Pepperoncini Picante
  • 1 3/4 ounces (50 grams) Catelli Smart Penne (don't be tempted to increase this - it's perfect)
  • 2 cups mixed baby lettuce (Italian style - something with radicchio in it)
  • fresh herbs to taste, if you have them
  • 2 tbsp/30 grams slivered sun-dried tomatoes packed in olive oil
  • 60 grams Woolwich Spreadable Goat Cheese or 30 grams goat cheese, crumbled
  • 2 tablespoons (10 grams) grated parmigiano reggiano or other parmesan cheese
  • 1 pinch Malden salt
  • 4 tablespoons pasta cooking water

Preparation

Step 1

* *Bring* a small pot of water to a boil over high heat. *Add* the pasta and cook until done - 11 - 13 minutes.

* In a bowl, *mix* the salad greens with the sun-dried tomatoes, goat cheese, a pinch of Malden salt and the Parmesan. It isn't necessary to crumble up the goat cheese too much if using regular goat cheese as the heat from the pasta and pasta water will melt it anyway.

* When pasta is done, *add* 3 - 4 scant tablespoons of the cooking water to the bowl and mix well to melt the goat cheese and meld the sauce. *Drain* pasta quickly and *add* to bowl with salad greens.

* *Plate* and serve. Needs no additional parmesan.

*NUTRITION:*
1 Serving

Calories 379.8
Total Fat 11.9 g
Saturated Fat 5.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 38.3 mg
Sodium 1,052.5 mg
Potassium 0.0 mg
Total Carbohydrate 47.1 g
Dietary Fiber 8.0 g
Sugars 5.2 g
Protein 23.1 g

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