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Yammy Pasta With Sun-Dried Tomatoes, Cherry
Tomatoes,Olives and Goat
Total time: 35 min
Prep time: 20 min
Serves : 3
Ingredients :
2 large garlic cloves (minced)
34 cup onion (chopped)
2 tbsps olive oil (sundried tomato)
salt
pepper
23 cup tomato (sun-dried, drained and chopped use the ones packed in oil)
12 cup chicken broth (vegetable)
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1 cup cherry tomatoes
14 cup kalamata olive (pitted and sliced you can use any brine packed black)
13 cup fresh basil (chopped)
13 cup flat leaf parsley (chopped)
12 lb pasta (cooked in salted water and drained bowties and fuisli work)
4 ozs montrachet (chevre goat cheese)
Directions :
1. Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
2. Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
3. Add the cherry tomatoes and heat till skins begin to pop.
4. Stir in olives, basil and parsley.
5. Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
6. Salt and fresh ground pepper to taste.
Amount Per Serving
| Calories 243 | Calories from Fat 104 |
% Daily Value *
| Total Fat 12 g | 18% |
| Saturated Fat 1 g | 7% |
| Trans Fat | 0% |
| Cholesterol 25 mg | 8% |
| Sodium 1 g | 59% |
| Total Carbohydrate 30 g | 10% |
| Dietary Fiber 3 g | 13% |
| Sugars 4 g |
Protein 7 g
| Vitamin A | 30% |
| Vitamin C 25 mg | 41% |
| Calcium 66 mg | 7% |
| Iron 3 mg | 15% |
| Potassium 415 mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
