Penne With Sun Dried Tomatoes And Goat Cheese Recipes

GOAT CHEESE AND SUN-DRIED TOMATO PASTA

Steps:

• In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
• Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.
• To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

BAKED PENNE WITH SQUASH AND GOAT CHEESE

Steps:

• For the topping: Preheat the oven to 400 degrees F.
• Mix together the panko, olive oil and salt in a small bowl. Set aside.
• For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
• Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE

Steps:

• Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
• Add onion and saute till tender, approx 3 minutes.
• Stir in garlic and saute 1 minute.
• Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
• Drain pasta and reserve 1/2 cup of pasta water.
• Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
• Season pasta to taste with salt-n-pep.
• Sprinkle with Goat cheese and shredded parm.
• Bon Appetite!

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE

Steps:

• Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
• Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
• Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
• While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
• In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
• In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

PENNE WITH GARROTXA, SERRANO HAM, AND SUN-DRIED TOMATOES

Steps:

• 1. Preheat oven to 375°F.
• 2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.
• 3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.
• 4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.

PENNE WITH SUN-DRIED TOMATOES AND ASIAGO CHEESE

Steps:

• Cook pasta according to directions. Closer to the end of the pasta cooking, heat oil in pan and add garlic. Sauté for about 1 minute. Reduce heat to medium-low. Do not brown garlic. Combine sun dried tomatoes, basil, pepper flakes, salt and cheese for about 1 to 2 minutes.
• Pour oil mixture over pasta and mix. Serve with additional shredded Asiago cheese on top.
• For additional flavour you can add Kalamata olives (pitted) to the pan and sauté with sun dried tomatoe mixture.

PENNE PASTA WITH SUN-DRIED TOMATOES

Steps:

• PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
• MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
• ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

PENNE WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta in boiling water for 10 minutes and drain.
• In a large non-stick frying pan, saute the remaining ingredients over medium heat for 10 minutes.
• Toss pasta with the tomato, garlic, and spinach mixture.
• Serve warm.