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Pasta with Goat Cheese

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  Thin pasta 16 Ounce (1 Package)
  Butter 5 Tablespoon
  Red bell peppers 2 Large, thinly sliced
  Red onion 1 Medium, thinly sliced
  Light cream 1 1⁄2 Cup (24 tbs)
  Basil 1 Tablespoon
  Shredded goat cheese 6 Ounce
  Chopped pecans 1 Cup (16 tbs)

Cook pasta according to package directions; drain.
In a heavy skillet over medium heat, heat 2 tablespoons of the butter.
Add peppers and onion; saute until vegetables are tender, about 3 minutes.
Transfer vegetables to a mixing bowl.
In a small saucepan, heat cream to just below a simmer.
Add hot cream to vegetables along with basil and goat cheese.
Toss gently.
Transfer hot pasta to a serving bowl.
Add remaining butter, vegetable-cheese mixture, and pecans; toss to mix.
Serve immediately.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4897 Calories from Fat 2821

% Daily Value*

Total Fat 324 g498.1%

Saturated Fat 157.1 g785.6%

Trans Fat 0 g

Cholesterol 739.5 mg246.5%

Sodium 729.9 mg30.4%

Total Carbohydrates 390 g129.8%

Dietary Fiber 34.5 g138%

Sugars 41.4 g

Protein 124 g247.4%

Vitamin A 345.2% Vitamin C 556.4%

Calcium 192.9% Iron 43.2%

*Based on a 2000 Calorie diet

Pasta With Goat Cheese Recipe