Wow, yesterday's post was #400!! I had no idea I had that many. Exciting!
This is another recipe from the cookbook Jen B. gave me as a baby shower gift. I have some goat cheese in the fridge from our anniversary "dinner" a few weeks ago. I say "dinner" because I couldn't come up with anything to make last minute, the husband didn't want to grill, so I ran to the store and got a bunch of yummy appetizer stuff. Really that was probably a better choice than anything I would have come up with to make. They had some herb goat cheese I couldn't resist buying, but we had so many other snacks not a lot of it was eaten. I think I'm probably shy on the four ounces, but I don't think by much. I also don't think I have any complete boxes of pasta, so it will be one of those "throw all these random pasta types into the pot" nights. I kind of feel like I'm coming down with a cold, so I'm totally digging that this is going to be a fast dinner to put together.
Pasta with Creamy Tomato and Goat Cheese Sauce
1 16-ounce box farfalle or rotini pasta
2 cups favorite prepared pasta sauce
1 4-ounce log goat cheese, cut into four pieces
In a large pot of lightly salted boiling water, cook the pasta according to package directions. Drain and transfer to a serving dish. In a small saucepan over medium heat, heat the pasta sauce for 5-10 minutes or until lightly bubbling, stirring occasionally. Reduce heat to low. Add the goat cheese to the pasta sauce and stir until melted and smooth. Pour the hot sauce over the pasta; toss to coat.
I just realized I'm not sure if I have pasta sauce. I know I have some in the freezer, but I don't want to deal with defrosting that, plus it's way more than I need. I know I have some canned tomatoes and some tomato sauce, so if nothing else I'll just whip up my own really fast, unless I come across a jar of Ragu in my pantry. I think we're just going to have bread and salad on the side.
This pasta was awesome!!! We all really liked it. I did end up having some Ragu in the fridge, but there was a clump of fuzz on the inside of the lid, so I opted not to use it. Instead I poured two cans of diced tomatoes into my food processor and added some basil, oregano, and a touch of crushed red pepper, then pureed. It turned out great. Using two cans gave me more than the two cups called for in the recipe, but I actually used a little more than two cups because we like saucy pasta. The goat cheese gave it a nice creamy boost and added yummy flavor. And, since I hate washing dishes, I mixed it all together in the pot I had used to cook the pasta, not a separate serving dish.
Oh, and I just have to rave about Safeway's brand of organic, whole wheat pasta. I buy whole wheat pasta since it's better for us, but I'm not a fan of the texture of it. I was walking down the pasta aisle at Safeway last week and saw that organic, whole wheat penne was on clearance, so I grabbed a bag. Turns out that was the only pasta I had in the pantry, so I'm glad I had bought it. I was really surprised at the taste and texture--you couldn't even tell it was whole wheat pasta. I told the husband while we were eating that it was whole wheat, and he was surprised, too. I think I've found my new pasta of choice!