Pasta with Goat Cheese, Tomato and Arugula

Do you like goat cheese? A lot?  No?  Then move along, there’s nothing for you here.

Still here?  Good.

1 lb. penne rigate (or anything you like really)
4 cloves garlic chopped
1 lemon
1 bunch arugula, washed
4 med. tomatoes, diced (or a pint of cherry tomatoes, halved would be terrific too)
3 T. Olive Oil
4 oz. goat cheese

Put a large pot of water up to boil. Cook pasta according to package directions.

In a large non stick pan heat the oil, add the garlic and saute for 2 minutes, add the chopped tomatoes and stir, allow to cook for 5-7 minutes until they start to break down.

Add the goat cheese and the juice of the lemon and stir frequently.  Lower the heat if necessary to make sure that the goat cheese doesn’t burn.

Drain the pasta and transfer it back to the original pot, but keep it off the heat.  Add the arugula and then pour the goat cheese sauce over the top.  Toss to coat (I find tongs work best for this).  Plate and eat.

This was delicious, but very rich and next time I think I’d thin it with a little stock, or maybe some wine.

If you liked this, you might like:

• Angel Hair with Spinach Sundried Tomato and Goat Cheese
• Rotelle with Tomato and Goat Cheese Sauce
• Rocket Pasta
• Tomato Sauce
• Quick Tomato Sauce