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Ingredientes
- 1 lb Penne pasta, cooked and cooled
- 1 1/2 c. Lowfat milk
- 6 ounce Goat cheese
- 8 ounce Feta, crumbled
- 1/2 c. Sliced kalamata or possibly black olives
- 1/4 c. Fresh minced basil leaves, (or possibly 1 tsp. dry)
- 2 x Cloves fresh garlic, chopped, up to 3
- 1 c. Parmesan cheese, divided Grnd black pepper, to taste
Direcciones
- Cook pasta in large pot of salted, boiling water till al dente. Drain and cold with cool running water. Return pasta to cooking pot. Heat lowfat milk in small saucepan till hot - don't boil - and add in the goat cheese in chunks, stirring to heat, till smooth. Leave to cold.
- To cooled pasta, add in the cooled goat cheese sauce, crumbled feta, garlic, olives, basil and half of the parmesan cheese. Add in black pepper to taste.
- Stir to mix. Pour into oiled 9x13 baking dish, or possibly individual gratin dishes.
- Sprinkle remaining parmesan cheese over top. Bake at 350 for 30 to 40 min, till bubbly and brown on top.
- This pasta dish is great to make ahead and bake before serving. It is also nice to make in individual gratin dishes. If you do not care for kalamata olives, substitute black olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 713 | |
| Calories from Fat 342 | 48% |
| Total Fat 38.56g | 48% |
| Saturated Fat 15.76g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 813mg | 34% |
| Potassium 316mg | 9% |
| Total Carbs 62.09g | 17% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.14g | 5% |
| Protein 28.98g | 46% |
