Pasta with Sun-Dried Tomatoes & Goat Cheese

8 oz whole wheat rigatoni or penne pasta
1/3 cup panko breadcrumbs
1 1/2 Tbsp olive oil
1/4 tsp black pepper
1/2 Tbsp minced garlic
1/4 tsp red pepper flakes
1/4 cup sun-dried tomatoes, 1/4-inch slices
1 cup fat free half and half
1/8 tsp nutmeg
4 oz goat cheese
salt 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.