Antipasto Pasta
I think just about anything is better with goat cheese, and if I were a single woman, I would top this pasta with goat cheese every time. But my husband holds that goat cheese should have boundaries, and is best on a baguette. Whether Parmesan or goat cheese, you'll love this.
1 16-ounce package multigrain penne pasta (e.g., Barilla Plus)
1 28-ounce jar good quality chunky marinara sauce
1 4-ounce jar marinated artichokes, drained, halved
1 10 to 12-ounce jar roasted red bell peppers, drained, cut into strips
1/4 cup pitted kalamata olives
1 packed cup fresh basil leaves, sliced or chopped
1/2 cup finely grated parmesan cheese OR 1/2 cup crumbled goat cheese
Cook pasta in a large saucepan of boiling, salted water, following package directions, until tender. Drain, reserving 1/2 cup pasta water.
Meanwhile, place the marinara sauce, artichokes, peppers, and olives in a medium saucepan. Bring to the boil over medium high heat. Reduce heat to low. Simmer for 5 minutes or until sauce thickens.
Add sauce to pasta. Stir to combine. If desired, add some of the cooking water if too thick. Top with basil and cheese. Serve. Makes 6 servings.
Nutrition per Serving (1/6 of pasta dish):Calories 294; Fat 6.4g (poly 0.4g, mono 1.7g, sat 3.1g); Protein 11.6g; Cholesterol 24mg; Carbohydrate 41.8g; Fiber 7.2g; Sodium 795mg)(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)
2 tablespoons olive oil
1/2 of a large red onion, chopped
3 garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 14 1/2- to 16-ounce cans ready-cut tomatoes with juices
1/2 cup sliced pitted black olives
1/2 cup sliced pitted green olives
1 1-pound package vacuum-sealed potato gnocchi
1/2 cup grated Parmesan cheese
Optional: chopped flat-leaf parsley & additional grated Parmesan cheese
Meanwhile, heat the oil in large saucepan over medium-high heat. Add chopped onion, garlic, oregano and crushed red pepper and sauté 5 minutes. Add tomatoes with their juices and black and green olives; simmer until sauce begins to thicken, about 8 minutes.
While sauce simmers, cook the gnocchi according to package directions in the pot of boiling water; drain.
Add cooked gnocchi and the 1/2 cup Parmesan cheese; toss until sauce coats gnocchi. Season to taste with salt and pepper. If desired, garnish with parsley and additional Parmesan. Makes 4 servings.
Calories 261; Fat 3.3g (poly 1.6g, mono 1.4g, sat 0g); Protein 7.1g; Cholesterol 41mg; Carbohydrate 51.4g; Fiber 3.6; Sodium 613mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)
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