Photo: Eaters Collective
Pasta with Tomatoes, Arugula and Goat Cheese
8 ingredients
Serves 4.
openrecipes
Arugula wilted by the heat of the pasta and tomatoes sautéed just until their skins pop make this dish colorful and fresh tasting. The goat cheese melts into a creamy sauce. Any pasta shape that traps and holds the sauce and greens will work.
Estimated Nutrition (whole recipe, rough)
415
Calories
10g
Protein
23g
Fat
48g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. plus 1/2 tsp. kosher salt
- 3/4 lb. cavatappi, fusilli or ziti
- 2 cups loosely packed arugula leaves (about 1/2 bunch)
- 1 Tbs. extra-virgin olive oil
- 2 cups grape or cherry tomatoes, stemmed
- 1 garlic clove, minced
- 1/4 cup crumbled fresh goat cheese
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes