Angel Hair Pasta With Goat Cheese, Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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It looked so good I ran up to the store for the ingredients. I did add some shrimp and mushrooms to make it a full meal. Ingredients:
1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped |
1 small onion, chopped |
1/2 lb medium shrimp, peeled,deveined,tail off |
1 cup chopped baby portabella mushrooms |
4 cloves garlic, minced |
1/4 cup tomato paste |
2/3 cup dry white wine |
8 ounces angel hair pasta |
salt and pepper, to taste |
2 ounces soft fresh goat cheese, coarsely crumbled |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Put large pot of salted water on to boil for pasta.
2. Drain sun-dried tomatoes, reserving oil.
3. Heat a large skillet over medium heat.
4. Add 2 tablespoons oil from sun-dried tomatoes.
5. Add onion, shrimp and mushrooms.
6. Saute until shrimp is pink, stirring often.
7. Stir in garlic and saute for about 1 minute.
8. Add tomato paste and cook for 2 minutes, stirring.
9. Add wine and sun-dried tomatoes.
10. Simmer until liquid is reduced by half, about 2 minutes.
11. Add pasta to boiling water and cook until al dente.
12. Stir occasionally.
13. Drain, reserving 1/2 cup liquid.
14. Add pasta to tomato mixture.
15. Toss to coat.
16. Add some liquid from pasta if too dry.
17. Salt and pepper to taste.
18. Sprinkle with goat cheese and parsley.
19. Stir into pasta mixture lightly.
20. Serve in bowls.
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