Serves 4 to 6
Prep Time: 10 minutes
Cooking Time: 10 minutes
1/4 cup sun-dried tomatoes
1 3-ounce log goat cheese
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
2 cups arugula or watercress, stems removed
1 pound penne pasta
2 tablespoons toasted pinenuts (optional)
1. Pour 1/2 cup of boiling water over sun-dried tomatoes in a small bowl. Cover and let stand for 15 minutes until tomatoes soften. Drain tomatoes, reserving soaking liquid.
2. Chop tomatoes and combine with crumbled goat cheese, garlic, and pepper in a food processor or blender. Puree 30 seconds then add liquid from tomatoes. Puree another 30 seconds.
3. Cook penne according to package directions. Rinse and drain well. Toss with sauce, arugula, and pinenuts.
Calories per Serving: 427
Grams of Fat: 6
% Fat Calories: 13
Grams of Fiber: 4.7