Reviewed: Nov. 6, 2009

This dish had such rich flavor and my husband loved it, too. I didn't have any goat cheese on hand, so I used fresh grated Parmesan instead and it still turned out good, except for the cheese melting and sticking together in clumps. But I'm guessing the goat cheese doesn't do that.

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Blessed in Texas

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Reviewed: Oct. 29, 2009

I made this for a potluck because it was easy to make and held up well over a few hours. In my pre-run, I learned that pain tomatoes made the overall dish a little bland. I took the suggestion of sun dried tomatoes and it made a huge difference. At the party, it was a hit.

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Tracy

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Reviewed: Aug. 12, 2009

This recipe has become a trusted standby since I first made it a couple years ago. Back then, I had some fresh arugula from a CSA and, never having had it before, didn't know what to do with it. This was perfect!!! Fresh ingredients are a must. I usually leave the tomatoes out all together (not a big tomato fan) and it still tastes fabulous. Thank you!

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jania

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Reviewed: Jul. 13, 2009

Super easy and yummy. I am making again this week but with roma tomatoes as suggested.

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Jun. 29, 2009

Made it as written, except I subbed romas for the cherry tomatoes. Being a HUGE arugula and goat cheese fan, I figured I'd like it, but it was even better than expected! Be sure to use a good goat cheese, good olive oil, and ripe, fresh tomatoes.. oh.. and don't substitute the arugula if you want full flavor. It has a peppery bite that stands out in this dish.. wouldn't be the same without it. All of these ingredients play a very important roll in getting the best flavor for a recipe like this. Absolutely excellent, thanks so much for sharing!

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tsgma

Cooking Level: Expert

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Reviewed: Jun. 27, 2009

Goat cheese has a marvelous tang. I enjoyed this dish but I may have it without the cheese next time...just to make for lighter fare in summer. I diced the plum tomatoes and let them 'rest' in a bowl with one garlic clove, chopped in half and olive oil. Then after an hour I simmered everything. I added fresh basil and dropped in a bag of arugula/baby spinach toward the end. I let that wilt down, about 10 minutes and then tossed immediately with the penne. My grown daughter loved it.

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Apricot20

Cooking Level: Intermediate

Home Town: Monroe Township, New Jersey, USA

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Reviewed: May 27, 2009

I had everything on hand except the goat cheese so I used parmesean cheese instead. It came out great! My husband gave it 4 stars and I gave it 5. Since I'm the cook I giving it the 5 stars I think it deserves. Thanks for sharing this simple, quick, excellent recipe.

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JBOND1

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Reviewed: Apr. 27, 2009

I loved this! I did use asparagus instead of the arugula and i roasted the tomatoes with a little olive oil before adding to the pasta which gave them a deeper, sweeter taste. I will definitly make this again!

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JENJEN322

Cooking Level: Intermediate

Home Town: Bainbridge, Ohio, USA

Living In: Solon, Ohio, USA

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Reviewed: Apr. 21, 2009

Very good! I eyeballed the amounts and used 2 cans of tomatoes in place of chopped fresh, and sauteed it all together. The goat cheese goes a long way, especially if you decrease the pasta as I do, so watch how much you use and adjust to taste. I added several shakes of oregano and basil and it was very delicious. Adding chopped spinach and mushrooms is great too. Thanks for the recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

This was excellent--very quick and easy. The goat cheese provides a nice coating to the pasta--almost like a sauce as it gets melty due to the temperature of the pasta. I couldn't find arugula at the store so had to use spinach; it was still pretty good.

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beeker

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Reviewed: Dec. 16, 2008

I am absolutely addicted to this dish. Sometimes i throw in some pine nuts. It's delicious!

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julie

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Reviewed: Dec. 15, 2008

This recipe is fantastic! So easy and quick, and delicious. I add some sun-dried tomatoes for a little extra flavor, but this recipe can hold its own.

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zoey alexis

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 23, 2008

Nice and fast lunch. Will make this again. Followed the recipe as stated except like a lot of reviewers I used whole wheat pasta.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

Easy, beautiful, and delicious. Works really well for our family, with both vegetarians and nonvegeatrians able to enjoy. Used baby arugula, and it was great. Thanks very much for the recipe!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 17, 2008

Excellent recipe that combines all the fresh ingredients of the summer. I live in Southern New Jersey and buy all the fresh ingredients in our neighborhood roadside stand. I use regular or plum tomatoes. Instead of the goat cheese I’ve also tried it with Feta cheese and added black olives. My fiancé didn’t use to eat whole wheat pasta before… he eats it with this recipe. :)

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rigi

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

This was absolutely delicious but like other reviewers, I sauteed the garlic in a little olive oil before adding it to the mix. This dish combines many of my favorite flavors. Thanks, Christine!

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

This was so delicious for people who really love goat cheese, which we do! Yum!

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Ness

Cooking Level: Expert

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Reviewed: Jul. 19, 2008

This was really good. I wanted the arugula to wilt down a lot, so I drained the boiling pasta water over it, in a colander. It worked very well. I don't love the strong flavor of arugula, so I liked this recipe, with other flavors. I did use feta because I don't like goat cheese. I also used whole wheat penne.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: 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.

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Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 24, 2008

The flavor was just fantastic...however I have to give it one star off because the garlic was WAY too strong. My children wouldnt eat it and we are usually big garlic eaters. Either my garlic was too strong or there was too much for the recipe. Next time I will 1/2 the garlic or roast it first.

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Sue

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Goat Cheese and Arugula over Penne

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