Pasta with Sun-Dried Tomatoes & Goat Cheese
- Number of Servings: 4
Ingredients
8 oz whole wheat rigatoni or penne pasta1/3 cup panko breadcrumbs1 1/2 Tbsp olive oil1/4 tsp black pepper1/2 Tbsp minced garlic1/4 tsp red pepper flakes1/4 cup sun-dried tomatoes, 1/4-inch slices1 cup fat free half and half1/8 tsp nutmeg4 oz goat cheesesalt to taste
Bring a large pot of salted water to the boil and preheat the oven to 400 degrees. Cook pasta in boiling water according to the pasta’s package directions.
Prepare panko breading: Add panko breadcrumbs, 1 tablespoon of olive oil and pepper to a medium bowl; toss and set aside.
Make the sauce: Heat the remianing olive oil in a large saucepan over medium heat. Add the garlic, red pepper flakes and sun-dried tomatoes, cook, while stirring for 1 minute. Add the half and half and nutmeg; simmer for 2 minutes.
Add cooked pasta and goat cheese, toss, then taste for seasoning. Add salt to taste. Pour mixture into a baking dish, sprinkle with prepared panko breadcrumbs and bake in the oven for about 10 minutes or until the tops begins to brown
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Prepare panko breading: Add panko breadcrumbs, 1 tablespoon of olive oil and pepper to a medium bowl; toss and set aside.
Make the sauce: Heat the remianing olive oil in a large saucepan over medium heat. Add the garlic, red pepper flakes and sun-dried tomatoes, cook, while stirring for 1 minute. Add the half and half and nutmeg; simmer for 2 minutes.
Add cooked pasta and goat cheese, toss, then taste for seasoning. Add salt to taste. Pour mixture into a baking dish, sprinkle with prepared panko breadcrumbs and bake in the oven for about 10 minutes or until the tops begins to brown
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 367.2
- Total Fat: 14.0 g
- Cholesterol: 16.1 mg
- Sodium: 281.0 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 6.5 g
- Protein: 14.9 g
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