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Goat Cheese and Arugula over Penne

Goat Cheese and Arugula over Penne

"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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25 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 200
  1. 275 Ratings

Most helpful positive review

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) S...

Most helpful critical review

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.

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Most positive
Least positive

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) S...

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,...

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, ...

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 tom...

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

Delicious. Sauteed the garlic in the olive oil along with about six sliced baby bella mushrooms. Poured that over the cheese and arugula and let it sit at room temp for about an hour. Tossed in ...

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 ...

Wonderful! Changed it a bit . . . I started by sauteing some red onion in some of the olive oil. I added baby spinach to the arugula for a total of 4 cups, which I added to the onions to "wilt."...

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 s...

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