Rotini with Sundried Tomatoes and Goat Cheese
This is a sophisticated combination of Italian flavors that is especially well suited to adults, but our kids didn’t mind the combination either. The goat cheese makes the sauce just the right amount of creamy.
- 16 oz. rotini noodles (use wheat/gluten-free, if needed)
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion quartered and thinly sliced
- 1/2 cup julienne-cut sundried tomatoes sold in a bag, or use 1/4 cup sundried tomatoes in oil (remove the tomatoes from the oil with a fork to measure them and reduce the oil used to sauté the onions to 1 Tbsp.)
- 1/2 tsp. fresh or dried rosemary or to taste
- 1 1/2 cups red pasta sauce or use 15 oz. diced tomatoes, partially drained, store-bought or homemade
- 2 - 3 oz. goat cheese coarsely chopped
- Cook the noodles according to the package directions. Meanwhile, in a large heavy skillet, heat the oil over medium heat.
- Add the onions, sundried tomatoes and rosemary and sauté, stirring often, until the onions start to brown, 5 - 7 minutes.
- Add the pasta sauce or diced tomatoes and simmer the sauce, stirring occasionally, until the noodles are done, or about 10 minutes.
- Drain the noodles briefly and transfer them to a large metal bowl or back to the pot.
- Add the goat cheese and stir until the cheese coats the noodles.
- Stir in the sauce. Season it with salt and pepper to taste, and serve it immediately.
Slow Cooker Directions
- Omit the oil. Combine all ingredients except the pasta and goat cheese in the slow cooker and cook on low for 6 - 8 hours or on high for 3 - 4 hours. Add the goat cheese and cook 15 - 30 minutes more. Serve over cooked pasta. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, quarter and slice the onions, chop and refrigerate the goat cheese. Scramble Flavor Booster: Double the amount of rosemary in the sauce and use freshly ground black pepper. Tip: When you are restocking your pantry with extra staples, rotate the foods so that the newest items go to the back, and the older items are in front so they are used sooner. Nutritional Information Per Serving (% based upon daily values): Calories 380, Total Fat: 8g, 12%; Saturated Fat: 2g, 10%; Cholesterol: 5mg, 2%; Sodium: 160mg, 7%; Total Carbohydrate: 64g, 21%; Dietary Fiber: 4g, 16%; Sugar: 6g; Protein: 13g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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