Spinach Linguine With Goat Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Green onions, sliced | |
| 4 | Plum tomatoes, chopped | |
| 1 | Red bell pepper, chopped | |
| 6 | Oil-packed sun-dried | |
| tomatoes drained | ||
| chopped | ||
| 2 | Garlic cloves, minced | |
| 1/4 | t | Dried oregano, crumbled |
| 1 | T | Chopped fresh parsley |
| 1 | T | Chopped fresh basil or 1 |
| teaspoon dried crumbled | ||
| Salt and pepper | ||
| 8 | oz | Spinach linguine or |
| spaghetti freshly cooked | ||
| 4 | oz | Soft goat cheese, such as |
| Montrachet sliced | ||
| servings |
INSTRUCTIONS
1998 A sophisticated main course. Heat oil in heavy large skillet over medium heat. Add next 6 ingredients and sauté until onions are tender, about 15 minutes. Stir in parsley and basil. Season with salt and pepper. Add pasta; toss thoroughly. Divide pasta between 2 plates. Top each with half of goat cheese. Bon Appétit January 1991 Cynthia Paige Ward: Winston-Salem, North Carolina Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 989
Calories From Fat: 682
Total Fat: 77.5g
Cholesterol: 89.6mg
Sodium: 1954.3mg
Potassium: 2171.1mg
Carbohydrates: 45g
Fiber: 17.8g
Sugar: 21.1g
Protein: 39.8g