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Goat Cheese Arugula Pizza - No Red Sauce!

Reviewed: Sep. 14, 2012
I didn't have pizza dough so I used this recipe on macaroni (about 10 oz., not a full pound) and it was Great! I changed a couple of things: 1) I didn't use any tomatoes; 2) I didn't use arugula but instead used a handful of baby spinach which I cut up and mixed w/1 teaspoon lemon juice and very small amount of evoo, salt & pepper and only 1 crushed garlic clove (I gently steamed this over the boiling macaroni by putting it in a small pot and balancing on a flat strainer on top of the boiling macaroni pot; 3) I used only about 4 oz. of goat cheese. This was delicious! Mixed everything into the macaroni as soon as it was strained. The cheese melted and it all came together. Delicious.
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Tomato-Cream Sauce for Pasta

Reviewed: May 3, 2012
I'm not good at experimenting but at the drop of a hat, when I had just a half hour to prepare dinner for 2, this recipe worked! Absolutely delicious. I usedonly one-half of a small onion instead of a whole onion and I used 2 garlic cloves, not one. I had all of the ingredients except the 14.5 oz can of diced tomatoes so I substituted what I had on hand: a one-quart container of fresh grape tomatoes, which I mashed in the pan when added, along with an 8 oz. can of tomato sauce. I used those two items instead of the large can of diced tomatoes. This sauce was perfect with a half-pound of macaroni. Added grated parmigiana & more fresh pepper to my plate. Delicious! (For those who thought the sauce was too liquid, they may have covered the sauce while it simmered. Don't cover it.)
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