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Pasta With Bell Peppers Goat Cheese And Basil Recipe
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Red bell pepper||1 Large, cut into julienne strips|
|Yellow bell pepper||1 Large, cut into julienne strips|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Sliced pitted kalamata olives/Other brine-cured black olives||1⁄3 Cup (5.33 tbs)|
|Finely shredded fresh basil leaves||1⁄2 Cup (8 tbs)|
|Mild goat cheese||3 Ounce, crumbled (1 Cup, Such As Montrachet)|
Serving size: Complete recipe
Calories 1825 Calories from Fat 730
% Daily Value*
Total Fat 83 g128.1%
Saturated Fat 25.2 g126%
Trans Fat 0 g
Cholesterol 89.3 mg29.8%
Sodium 836.1 mg34.8%
Total Carbohydrates 219 g73.2%
Dietary Fiber 21.7 g86.7%
Sugars 11.5 g
Protein 47 g93.1%
Vitamin A 127.2% Vitamin C 715.8%
Calcium 85.1% Iron 43.8%
*Based on a 2000 Calorie diet
Add the bell peppers, cook the mixture over moderate heat, stirring, for 5 minutes, or until the peppers are just tender, and add the wine and the olives.
Boil the wine until it is reduced by half, season the mixture with salt and black pepper, and stir in the basil.
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 two thirds of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth, add the pasta and the bell pepper mixture, and toss the mixture well.
Sprinkle the pasta with the remaining goat cheese.