Another crazy day with work, errands, church responsibilities and I was in no mood to cook a big dinner. Ever have days like that where your energy was left at your last stop and you're now home, hungry and want something easy? Yeah, me too.
That's where pasta comes in.
The cool thing is that you can take just about any veggie, leftover meat and whip up a sauce that is simple and hearty at the same time
This recipe combines pasta and one of my favorites, goat cheese. I recently was at the farmer's market and the fine folks from Drake Family Farms were there selling their goat cheese varieties. I bought three different ones and used the Garlic and Onion variety for this quick sauce.
4 ounces pasta of your choice
3 Tablespoons (divided) + 1/4 cup olive oil
1 clove garlic, minced
1 Tablespoon capers
crushed red pepper to taste
1/2 teaspoon parsley
2 Tablespoons Parmesan cheese
4 ounces Drake Family Farm Garlic and Onion goat cheese
1/2 pound cooked pasta of your choice
salt and pepper to taste
For nutrition information, click the magic button
Add 1 Tablespoon olive oil to a large pot of water and cook pasta according to package directions.
In a small saucepan, combine 2 Tablespoons olive oil with garlic and capers. Cook until garlic is fragrant. Add the red pepper and parsley. Drain off any excess oil.
In a small saucepan, add the 1/4 cup olive oil and Parmesan. Then, slowly add the goat cheese and stir until smooth.
Drain the pasta and mix with the sauce. Garnish with fresh parsley, basil or your preferred herb. Hubby thought it would be good with chopped bacon, but we didn't have any cooked. If you add bacon, let me know how it turns out.
Since I'm a fan of goat cheese, I thought this was incredible. You really don't need to add more garlic to the process since the cheese is garlicky enough, but I love garlic and added it anyway. There won't be any vampires at your house after you make this!!
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