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Pasta With Sun-dried Tomatoes, Olive, And Goat Cheese

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CATEGORY CUISINE TAG YIELD
Meats, Dairy December 19 1 Servings

INGREDIENTS

2 Garlic cloves, minced
3/4 c Finely chopped onion
2 T Olive oil
2/3 c Chopped drained sun-dried
tomatoes packed about
1/4pound
in oil
1/2 c Chicken broth
1/4 c Sliced pitted Kalamata or
other
brine-cured black olives
1/3 c Finely chopped fresh parsley
leaves
1/2 lb Medium-sized pasta shells
3 oz Mild goat cheese such as
Montrachet crumbled
about
1cup plus
additional for
sprinkling over the
pasta

INSTRUCTIONS

In a small skillet cook the garlic, the onion, and salt and pepper to
taste in the oil over moderately low heat, stirring, until the onion
is soft, add the tomatoes and the broth, and simmer the mixture until
the liquid is reduced by about one third. Stir in the olives, the
parsley, and salt and pepper to taste and keep the mixture warm. In a
kettle of boiling salted water cook the pasta until it is al dente  and
drain it well, reserving 1/3 cup of the cooking water. In a  serving
bowl whisk 3 ounces of the goat cheese with the reserved  cooking water
until the cheese is melted and the mixture the smooth,  add the pasta
and the tomato mixture, and toss the mixture well.  Sprinkle the pasta
with the additional goat cheese.  Serves 2.  Gourmet December 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 961
Calories From Fat: 648
Total Fat: 73.5g
Cholesterol: 67.2mg
Sodium: 2492.7mg
Potassium: 2610.3mg
Carbohydrates: 54.4g
Fiber: 11.7g
Sugar: 32.1g
Protein: 31.3g


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