16 oz. Penne shaped pasta
8 oz. garlic and herb goat cheese
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/3 cup grated parmesan and romano cheese
Preparation:
Cook Penne pasta in salted, boiling water until tender (approximately 12 minutes). Drain and put in a large mixing bowl. Break up cheese into small pieces and add to pasta. Add sun-dried tomatoes to pasta mixture and fold mixture together being careful not to break the pasta.
Place pasta into a baking/serving dish and sprinkle with grated parmesan and romano cheese. Place in a 350˚ oven until hot (15 to 20 minutes).
Serving Suggestion:
This nouveau macaroni and cheese is great as a main dish or try it as a side dish with fish.
Variation:
Leave the sun-dried tomatoes out or add your favorite fresh herb for a variation. Change the shape or color of the pasta depending on the other items that will accompany it on the plate. I try for a variety of colors on the plate.
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