World Pasta Day 2018: Pasta With Sundried Tomatoes And Goat Cheese
Pasta With Sundried Tomatoes And Goat Cheese
Serves 4 to 6
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup onion, sliced lengthwise
- 1 cup sliced zucchini
- 1 cup cherry tomatoes
- 1 cup white button mushrooms, fresh, sliced
- 1 cup sundried tomatoes, sliced
- 1/2 cup whole pine nuts, roasted
- 2 1/2 cups soft goat cheese
- 500 grams linguine pasta, cooked al dente
- 1/4 cup fresh basil, coarsely chopped
- salt and pepper, to taste
- 1/2 cup Parmesan cheese, coarsely grated, for garnish
- 1/3 cup fresh basil leaves, whole, for garnish
1. Heat olive oil in a large skillet. Add garlic and onion and cook until onion is soft. Do not burn.
2. Add zucchini, cherry tomatoes, and mushrooms and cook for 5 to 8 minutes. Do not overcook the vegetables.
3. Add sundried tomatoes, pine nuts, and goat cheese. When cheese is melted, add the pasta and basil. Season with salt and pepper to taste. Toss the mixture well.
4. Transfer to a bowl or individual plates. Sprinkle with Parmesan cheese and garnish with basil leaves.
This good-for-you pasta uses goat cheese which is easier to digest and has less lactose than cow’s milk and cheese. Plus, sundried tomatoes happen to have the same nutritional benefits as fresh tomatoes which are rich in potassium and antioxidants. You can always substitute the goat’s cheese with Greek yogurt and the sundried tomatoes with cherry tomatoes.
This recipe first appeared in FOOD Magazine, February 2015 issue
Recipe and styling by Nancy Dizon-Edralin
Photo by Paulo Valenzuela