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RECIPE
13 INGREDIENTS12 STEPS45MIN

Goat Cheese & Sun-dried Tomato Penne

4.5
2 Ratings

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Easy cheesy pasta recipe!
45MIN
Total Time

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Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Penne Pasta
2 Tbsp
Extra-Virgin Olive Oil
4 cloves
1/2
Medium  Onion
1/8 tsp
Crushed Red Pepper Flakes
1/3 cup
White Wine
1/3 cup
Goat Cheese
1/4 cup
2
or Prepared Pesto
to taste

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Nutrition Per Serving

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CALORIES
408
FAT
15.3 g
PROTEIN
16.0 g
CARBS
48.6 g

Cooking Instructions

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Step 1
Heat barbàra Extra-Virgin Olive Oil (2 tablespoon) in a large frying pan on medium-high for about 1 minute.
Step 2
Add sliced Onion (1/2) and Garlic (4 clove) and reduce temperature to medium-low.
Step 3
Add Crushed Red Pepper Flakes (1/8 teaspoon). Saute for about 8 to 10 minutes, stirring occasionally, until garlic and onions caramelize.
Step 4
While the onions and garlic cook, fill a large pot ⅔ full with water and bring to a boil.
Step 5
Add the Penne Pasta (2 cup) and cook about 9 minutes to al dente (slightly underdone).
Step 6
Add the chopped Broccoli Florets (1 cup) and Sun-Dried Tomatoes (1/3 cup) to the pot. Continue cooking for another minute. Remove from heat and drain in a strainer.
Step 7
Add drained penne, broccoli, & sun-dried tomato to the pan with the caramelized onions & garlic and stir to mix (if using pesto sauce, add now).
Step 8
Add White Wine (1/3 cup) and heat on medium-high, stirring until the wine evaporates.
Step 9
Remove the pan from the heat. Add the Goat Cheese (1/3 cup) and toss until melted. Season with Salt (to taste) and ground Ground Black Pepper (to taste).
Step 10
Spoon into bowls.
Step 11
Garnish with grated Parmesan Cheese (1/4 cup) and slices of fresh Fresh Basil Leaf (2).
Step 12
Serve immediately. Enjoy!

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Nutrition Per Serving
Calories
408
% Daily Value*
Fat
15.3 g
20%
Saturated Fat
6.1 g
30%
Trans Fat
0.0 g
--
Cholesterol
19.6 mg
7%
Carbohydrates
48.6 g
18%
Fiber
4.2 g
15%
Sugars
4.7 g
--
Protein
16.0 g
32%
Sodium
172.8 mg
8%
Vitamin D
0.1 µg
0%
Calcium
182.4 mg
14%
Iron
3.1 mg
17%
Potassium
381.6 mg
8%
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