Linguine with Goat Cheese and Fennel

Linguine with Goat Cheese and Fennel

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup boiling water

  • ¼

    cup sun-dried tomatoes packed without oil

  • ¼

    cup chopped fresh flat-leaf parsley

  • 3

    tablespoons chopped fresh basil

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon fresh lemon juice

  • 3

    ounces goat cheese crumbled

  • 5

    cups hot cooked linguine (about 10 ounces uncooked pasta)

  • 1

    cup thinly sliced fennel bulb (about 1 small bulb)

Directions

Combine boiling water and sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop. Combine tomatoes, parsley, basil, oil, juice, and cheese in a large bowl. Add linguine and fennel; toss well. Serving Size: 1 1/2 cups


Nutrition

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