Goat Cheese and Arugula over Penne Recipe - Allrecipes.com
Goat Cheese and Arugula over Penne Recipe
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Goat Cheese and Arugula Over Penne
Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce. See more
  • READY IN 25 mins

Goat Cheese and Arugula over Penne

Recipe by  

"This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Cook pasta in a large pot of boiling salted water until al dente.
  2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
  3. Drain pasta, and toss with goat cheese mixture.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2004

I thought this recipe was good. I give it 5 stars for being quick and easy to make and 3 stars for overall taste (4 stars overall). Next time I make it (and I will make it again)I will: (1) Sauté the garlic. I am a huge garlic fan but the fresh garlic taste in this recipe was overpowering and did not mix well with the other ingredients. I think the flavor would be better if it were sautéed for a few minutes. (2) Add a few more vegetables...perhaps mushrooms and sun dried tomatoes. You could even sauté the mushrooms and the garlic together. (3) Add some freshly grated parmesan cheese. The goat cheese was good but I think the added tang of some parmesan would be delicious. I re-heated this recipe the next day and it did not work well. It still tasted good, but it was not the same. This is not necessarily a bad thing though! A recipe like this, full of fresh ingredients, shouldn't be saved for leftovers. Overall, this was a very tasty dish...thanks!

 
Most Helpful Critical Review
Oct 13, 2011

Not to bad, the pasta was a little dry, not enough sauce for the. Dish I think. I would make this again and alter the amount of liquids a little.

 
Jun 29, 2008

I made some changes: added pine nuts sauteed garlic in olive oil first, then added arugula until wilted and coated, before adding to the rest of ingredients. We really enjoyed it. Very tasty, and easy.

 
Dec 23, 2003

I LOVE goat cheese, which is how I came across this recipe on the site. Frankly, I didn't even know what arugula was before making this dish. I enjoy trying new and interesting things though, so the arugula did not discourage me. I made it...and it is delicious! I wasn't sure what to expect of the final result because I haven't made many recipes where you mix a bunch of fresh, cold garden ingredients with hot pasta...but it works! Delightful!

 
Jul 12, 2006

This was ok. As suggested by the other reviewers, I fried the garlic first. I found the end result to be a little bland. Parmesan cheese helped a lot. I think next time, I will use sun dried tomatoes instead of cherry tomatoes, and maybe add grilled portabello mushrooms. Still, a great base recipe--Thanks!

 
Aug 01, 2005

This made a fantastic summer meal! I used spinach instead of arugula, added shrimp and chilled it overnight.

 
Jan 28, 2005

I did not change a thing! I found Argula at the Wild Oats Store (popular chain) after going to 2 regular grocery stores. Goat cheese was easy to find..and I do not think it has the same taste as Feta. I would personally not substitute this. I love the sharper flavor! When I served it up...I thought it needed something and I sprinkled on about 1/2 cup of Parmesan and a bit of leftover Mozerella. This was half way through the meal and everyone liked it better with the additional cheeses! I added them to my recipe card. I love the ease and I will make it my way again and again! YUM!

 
Aug 25, 2003

Very good and refreshingly light!! I adapted this according to my picky husband's taste -- used parmesan instead of goat cheese; sauteed arugula with garlic and whole grape tomatoes and added shrimp to complete the dish. I'll definitely make this again!

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 334 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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