My daughter recently became a vegetarian. Actually, she is a pescatarian because she will eat fish and seafood too. This isn’t too much of a problem for me because I love to cook pasta and seafood. The hubby will have to get used to eating some meatless meals because the women rule in this house. (Ooops, did I say that? I meant that meatless meals are very heart healthy). With sports practices and kids activities every night, we are lucky to get in 30 minutes for dinner. So I came up with this creamy pasta that cooks quick and tastes great reheated in the microwave. Goat cheese is lower in fat than most cheeses but gives so much flavor to the pasta. If you need a quick, vegetarian meal that does not need many ingredients, try this one!
12 ounces penne pasta (I use the tri- colored veggie kind)
1 TBS olive oil
2 cloves garlic, minced
1/2 cup chopped sun dried tomatoes
1 can (14 oz) of artichoke hearts(rinsed, drained and chopped)
4 ounces crumbled goat cheese
Boil pasta in a large pot of salted water according to package directions. Cook pasta until Al dente. Drain and keep warm. Reserve one cup of hot pasta water. In the meantime, heat olive oil in a large saute pan on medium high heat. Saute garlic, sun dried tomatoes and artichokes for about 5 minutes. Reduce heat to low and add goat cheese. Add cooked pasta and reserved water to the pan. Mix well and simmer for a few minutes until pasta is creamy. Add salt and pepper to taste. Makes 4 servings.