Tomato, Arugula and Goat Cheese Pasta
This Tomato, Arugula and Goat Cheese Pasta can be ready in just 15 minutes!
Servings: 4 servings
Ingredients
- 8 ounces uncooked pasta, gluten-free if needed
- 5 ounces baby arugula
- 1 cup cherry tomatoes, halved
- 1 clove garlic, grated
- Zest and juice of a lemon
- 4 ounces goat cheese, crumbled
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup unsalted toasted chopped walnuts optional
Instructions
- Cook the pasta according to package instructions.
- In a large serving bowl combine the arugula, tomatoes, lemon zest and juice, garlic, crumbled goat cheese and red pepper flakes.
- Drain the pasta reserving a little of the pasta water. Pour the hot pasta into the serving bowl and toss everything together until the goat cheese melts and is creamy. If the pasta seems dry add a tablespoon or two of the pasta water. Season with salt and pepper and top with the walnuts before serving.
Nutrition
Calories: 353kcal | Carbohydrates: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 162mg | Fiber: 4g | Sugar: 3g