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Pasta with Goat Cheese Recipe
|Thin pasta||16 Ounce (1 Package)|
|Red bell peppers||2 Large, thinly sliced|
|Red onion||1 Medium, thinly sliced|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Shredded goat cheese||6 Ounce|
|Chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4897 Calories from Fat 2821
% Daily Value*
Total Fat 324 g498.1%
Saturated Fat 157.1 g785.6%
Trans Fat 0 g
Cholesterol 739.5 mg
Sodium 729.9 mg30.4%
Total Carbohydrates 390 g129.8%
Dietary Fiber 34.5 g138%
Sugars 41.4 g
Protein 124 g247.4%
Vitamin A 345.2% Vitamin C 556.4%
Calcium 192.9% Iron 43.2%
*Based on a 2000 Calorie diet
In a heavy skillet over medium heat, heat 2 tablespoons of the butter.
Add peppers and onion; saute until vegetables are tender, about 3 minutes.
Transfer vegetables to a mixing bowl.
In a small saucepan, heat cream to just below a simmer.
Add hot cream to vegetables along with basil and goat cheese.
Transfer hot pasta to a serving bowl.
Add remaining butter, vegetable-cheese mixture, and pecans; toss to mix.