Friday, March 5, 2010

Whole Wheat Noodles with Tomatoes, Basil and Goat Cheese

Ok, I'll admit that whole wheat noodles don't taste as good as regular.  There, I said it, but don't worry, with a little love they can still be delicious (and healthy).  Serve them with steamed asparagus (I like to use a vegetable peeler on the lower end so I don't have to cut off as much), and broiled tri-tip steak (dredged in Cugino's Garlic Butter Bud Buster).
Whole wheat pasta recipe follows:

Whole Wheat Pasta with Tomatoes, Basil, and Goat Cheese

  • 1 Lb Whole Wheat Thin Spaghetti Noodles
  • 10 Oz Cherry Tomatoes
  • 6 Oz Goat Cheese, Cut into Small Pieces
  • 2 Cloves Garlic, minced
  • 4 Tbs Extra-Virgin Olive Oil
  • Fresh Bunch of Basil, Chiffonaded (I think that's a word)
  • Kosher Salt
  • Fresh Ground Black Pepper
  1. Cook noodles as per directions on package, then drain.
  2. Meanwhile heat olive oil in a large cast-iron skillet over medium heat.
  3. Add the tomatoes and let sautee for 5 minutes.
  4. Turn the tomatoes over and add the garlic and continue sauteing for 5 more minutes, or until tomatoes begin to burst.
  5. Put the cooked, drained noodles into the skillet, turn off the heat, then toss the noodles with the olive oil, tomatoes and garlic. 
  6. Add the goat cheese and basil, and salt and pepper to taste, toss and serve immediately.

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