Dainty pasta

Yield: 4 servings

Measure Ingredient
¾ cup Tiny pasta; (such as orzo)
1 tablespoon Olive oil
½ cup Onion; chopped
2 Cloves garlic; minced
½ cup Oil-packed sun-dried tomatoes; rinsed/finely
Chop
⅓ cup Fresh basil
⅓ cup Romano cheese; grated
¼ cup Pine nuts; lightly toasted
10 drops Red pepper sauce
1 cup Fresh goat's milk
¼ cup Goat cheese; crumbled

Cook pasta in salted water to al dente stage. Drain, but do not rinse. Set aside.

In large skillet, heat oil and saute onion over medium heat until translucent. Add garlic, sun-dried tomatoes, basil, romano cheese, pine nuts, red pepper sauce and goat's milk. Simmer until slightly reduced, about 5 minutes. Stir in cooked pasta and heat through. Serve topped with crumbled goat cheese, if desired.

NOTES : Per serving, 304 calories, 13g protein, 14g total fat (5g sat fat), 34g carbo, 15mg chol, 286mg sodium, 3g fiber. LACTO Recipe by: March 1997 Vegetarian Times Converted by MM_Buster v2.0l.

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