Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 lb cavatelli pasta (or possibly medium shell pasta)
- 3/4 c. extra-virgin extra virgin olive oil
- 1/4 c. red wine vinegar
- 1 1/2 lb tomatoes seeded, and coarsely minced
- 2 jar marinated artichoke hearts - (6 ounce ea) liquid removed, and coarsely minced
- 4 lrg green onions sliced (abt 1 1/2 c.)
- 6 Tbsp. minced fresh basil Salt to taste Freshly-grnd black pepper to taste
- 6 ounce soft fresh goat cheese crumbled (abt 1 1/4 c.)
Direcciones
- Cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain. Rinse under cool water; drain well. Transfer to large bowl.
- Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add in tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and chill pasta salad at least 2 hrs. (Can be made 1 day ahead. Keep refrigerated.)
- Mix goat cheese into salad. Serve cool or possibly at room temperature.
- This recipe yields 8 servings.
- Comments: Typical Provencal ingredients give this satisfying pasta salad a French accent. Chill this at least two hrs before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 472 | |
| Calories from Fat 227 | 48% |
| Total Fat 25.81g | 32% |
| Saturated Fat 6.09g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 96mg | 4% |
| Potassium 386mg | 11% |
| Total Carbs 47.9g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.14g | 3% |
| Protein 12.58g | 20% |
