Fettuccine With Tomatoes Olives And Goat Cheese Recipes

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PASTA WITH TOMATOES AND GOAT CHEESE



Pasta with Tomatoes and Goat Cheese image

The goat cheese, when tossed with the hot pasta, melts and becomes a creamy sauce. We've learned that it's a good idea to taste your goat cheese before using it (or before buying it, if possible - one of the soft goat cheeses we tried seemed a bit too strong for this dish).

Categories     Cheese     Dairy     Herb     Olive     Pasta     Tomato     Vegetable     Vegetarian     Dinner     Lunch     Goat Cheese     Basil     Summer     Noodle     Boil     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 5

1 lb gemelli or penne
2 3/4 lb cherry tomatoes, halved
5 to 6 oz soft mild goat cheese, crumbled
2/3 cup coarsely chopped Kalamata or other brine-cured black olives
3/4 cup torn fresh basil leaves

Steps:

  • Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
  • While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
  • Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.

BAKED GOAT CHEESE PASTA



Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

  • Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
  • Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
  • While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
  • Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

FETTUCCINE WITH SHRIMP AND GOAT'S CHEESE



Fettuccine with Shrimp and Goat's Cheese image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

12 ounces dried fettuccine
6 ounces mild goat's cheese like Montrachet cut into small pieces
1 1/2 cups seeded chopped ripe tomatoes
1/3 cup (packed) chiffonade of fresh basil
Salt and dried red pepper flakes
1/3 cup olive oil
12 ounces uncooked shrimp, peeled and deveined and cut into 1/2-inch chunks
2 garlic cloves, peeled
Slivered black oil cured olives, for garnish

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
  • In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
  • Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
  • Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.

TOMATO AND OLIVE PENNE



Tomato and Olive Penne image

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
  • Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

GOAT CHEESE PASTA WITH CHORIZO AND CHERRY TOMATOES



Goat Cheese Pasta with Chorizo and Cherry Tomatoes image

A light, flavorsome dish that is nice to have all year round!

Provided by Rex

Time 30m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
¼ cup olive oil
3 stalks green onion
1 ½ pints cherry tomatoes, quartered
½ cup finely chopped fresh basil
3 tablespoons balsamic vinegar
9 ounces smoked chorizo sausage links, sliced
2 (8 ounce) packages goat cheese

Steps:

  • Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
  • Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
  • Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

Nutrition Facts : Calories 600.7 calories, Carbohydrate 46.6 g, Cholesterol 67.3 mg, Fat 35 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 16.6 g, Sodium 617.7 mg, Sugar 4.3 g

PASTA WITH SUN-DRIED TOMATOES, CHERRY TOMATOES, OLIVES AND GOAT



Pasta With Sun-Dried Tomatoes, Cherry Tomatoes, Olives and Goat image

Can be prepared in less than an hour. I just love pasta and goat cheese and Tomatoes so I love this. This can be prepared as a side dish or a meatless main. Either way it is pretty yummy

Provided by conniecooks

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 large garlic cloves, minced
3/4 cup chopped onion
2 tablespoons olive oil (you can use the sundried tomato oil)
salt & pepper
2/3 cup sun-dried tomato, drained and chopped (use the ones packed in oil)
1/2 cup chicken broth (you can use vegetable broth)
1 cup cherry tomatoes
1/4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive)
1/3 cup fresh basil, chopped
1/3 cup flat leaf parsley, chopped
1/2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
4 ounces montrachet or 4 ounces chevre goat cheese

Steps:

  • Cook onion and garlic with salt & pepper over moderate heat until onion is soft.
  • Add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
  • Add the cherry tomatoes and heat till skins begin to pop.
  • Stir in olives, basil and parsley.
  • Toss with hot pasta and crumble goat cheese through. Save a little to scatter on top.
  • Salt and fresh ground pepper to taste.

Nutrition Facts : Calories 667.2, Fat 18.2, SaturatedFat 2.7, Sodium 732.6, Carbohydrate 107.6, Fiber 8.8, Sugar 13.6, Protein 20.7

PASTA WITH SUN-DRIED TOMATOES, OLIVE, AND GOAT CHEESE



Pasta with Sun-Dried Tomatoes, Olive, and Goat Cheese image

Categories     Cheese     Olive     Pasta     Tomato     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 large garlic cloves, minced
3/4 cup finely chopped onion
2 tablespoons olive oil
2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
1/2 cup chicken broth
1/4 cup sliced pitted Kalamata or other brine-cured black olives
1/3 cup finely chopped fresh parsley leaves
1/2 pound medium-sized pasta shells
3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta

Steps:

  • In a small skillet cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the tomatoes and the broth, and simmer the mixture until the liquid is reduced by about one third. Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm. In a kettle of boiling salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

FETTUCCINE WITH TOMATOES, OLIVES, AND GOAT CHEESE



Fettuccine with Tomatoes, Olives, and Goat Cheese image

An easy, tasty vegetarian dish of fettuccine pasta sauteed with tomatoes, olives, and creamy goat cheese.

Provided by nt_bella

Categories     Pasta Main Dishes

Time 30m

Yield 4

Number Of Ingredients 9

10 ounces dry fettuccine pasta
2 tablespoons butter
2 tomatoes, cubed
2 cloves garlic, minced
½ teaspoon dried oregano
3 ½ ounces black olives
salt and freshly ground black pepper to taste
⅔ cup crumbled goat cheese
1 bunch green onions, finely chopped

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes. Add olives and mix to combine.
  • Drain fettuccine and add to the skillet. Cook until lightly browned, about 2 minutes. Season with salt and pepper. Add goat cheese and cook until slightly melted, about 2 minutes. Sprinkle with green onions and serve.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 61.1 g, Cholesterol 45.1 mg, Fat 21.5 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 12.2 g, Sodium 504.5 mg, Sugar 6.6 g

SPINACH FETTUCCINE WITH SUN-DRIED TOMATOES & GOAT CHEESE



Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese image

Make and share this Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1 cup oyster mushroom, sliced
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1/4 cup sun-dried tomato (reconstituted)
3 tablespoons white wine
1 tablespoon fresh basil, chopped
1 lb spinach fettuccine, cooked
salt and pepper
1/8 cup goat cheese, crumbled

Steps:

  • In an extra large skillet, place the oil and heat it on medium until it is hot.
  • Add the mushrooms, shallots, garlic and sun-dried tomatoes.
  • Saute the ingredients for 2 to 3 minutes or until the mushrooms are slightly cooked.
  • Add the wine and stir it.
  • Cook the ingredients for 1 minute.
  • Add the basil and stir.
  • Add the pasta, salt and pepper.
  • Mix the ingredients together thoroughly so that the pasta is well coated.
  • Add more oil if the pasta seems dry.
  • Place the pasta on a serving plate.
  • Sprinkle the goat cheese on top.

Nutrition Facts : Calories 470.1, Fat 16, SaturatedFat 2.4, Cholesterol 82.9, Sodium 102.8, Carbohydrate 66.5, Fiber 0.5, Sugar 1.4, Protein 13.5

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