Penne with Peppers and Goat's Cheese
Sweet onions and peppers, complimented with delicious soft goat's cheese, salty olives and fresh basil.
Equipment
Ingredients
- 2 tbsp oil
- 15 g (0.5 oz) butter
- 1 small onion finely chopped
- 4 peppers any colours, deseeded and cut into 2cm squares
- 3 cloves garlic thinly sliced
- salt and freshly ground black pepper
- 300 g (10.6 oz) dried penne or rigatoni
- 125 g (4.4 oz) soft goat’s cheese crumbled
- 15 fresh basil leaves shredded, plus extra to garnish
- 10 pitted black olives sliced
Instructions
- Heat the oil and butter in a large frying pan over a medium heat. Add the onion and fry until soft (approx. 3 minutes). Raise the heat to medium high and add the peppers and garlic. Cook for 10 to 12 minutes, stirring, until the peppers are tender but not too soft.
- Meanwhile cook the pasta according to the packet instructions, drain and return to the pan. Add the goat’s cheese and stir to mix well.
- Add the basil and olives to the pepper mixture, stir and then season with salt and freshly ground black pepper, to taste. Pour over the pasta and stir to mix well.
- Serve immediately, garnished with shredded basil.
Notes
- As well as enjoying as a main course, this pasta dish will be great as a side served at room temperature with grilled or barbecued meat.
- This penne with peppers and goat’s cheese recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 494kcal | Carbohydrates: 64g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 263mg | Potassium: 427mg | Fiber: 5g | Sugar: 6g | Vitamin A: 983IU | Vitamin C: 98mg | Calcium: 87mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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