Friday, February 10, 2012

Goat Cheese and Arugula over Penne

Hey blogosphere! So this is actually a really fun recipe if you want to branch out, sounds really fancy, and is super easy! It's really a win-win situation, as long as you like goat cheese and arugula that is. ;)


  • 5 1/2 ounces goat cheese
  • 2 cups coarsely chopped arugula, stems included
  • 1 cup quartered cherry tomatoes
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 8 ounces penne pasta


  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.

This was a "follow as directed" recipe the first time. It was a nice blend of flavors, and more out of the box than anything I had tried before. I think as per some of the reviews, I would definitely saute the garlic, or possibly add it to the water that the penne noodles are being cooked in for next time. Other than that, leave as is. It's super fast - only takes as long as it takes for the noodles to boil!

Sigh - it is the end of the one of the looooooooooooooooongest weeks. I am so grateful for several sweet ladies that I work with, who get what I'm going through and can validate all those crazy moments that inevitably happen.


  1. Had this for lunch. Used too much garlic and it took more than 10 minutes but . . . DELICIOUS!!

    1. Re-yum! (Lunch today, too. Plus turns out Beth likes the extra garlic!)