Spinach linguine with goat cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | bunch | Green onions; sliced |
| 4 | Plum tomatoes; chopped | |
| 1 | Red bell pepper; chopped | |
| 6 | Oil-packed sun-dried tomatoes; drained, chopped | |
| 2 | Garlic cloves; minced | |
| ¼ | teaspoon | Dried oregano; crumbled |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Chopped fresh basil or 1 teaspoon dried; crumbled |
| Salt and pepper | ||
| 8 | ounces | Spinach linguine or spaghetti; freshly cooked |
| 4 | ounces | Soft goat cheese; (such as Montrachet), sliced |
| 2 | servings | |
Directions
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@...> on Feb 24, 1998
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