Friday, May 28, 2010

Rigatoni with Goat Cheese

Ingredients:
Coarse salt and fresh ground pepper
1 pound rigatoni
1 1/2 cups crumbled goat cheese (about 4 ounces)
1/2 cup finely grated Parmesan cheese

Topping suggestions:
1/4 cup sliced pitted black olives
1/4 cup chopped or torn herbs
1/4 cup toasted pine nuts
1/4 cup slivered sun dried tomatoes (sauteed with garlic and olive oil)

Directions:
1. In a large pot of boiling salted water, cook the rigatoni until Al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
2. Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.
3. Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.

We love to have this pasta with ALL of the toppings suggested. It is so simple and fabulous!

Nutrition Facts
Serves 4-6
Per Serving
Calories: 452
Fat: 14.9 g
Carbohydrates: 57.8 g
Protein: 21.2 g
Fiber: 1.8 g