Yield: 4 servings
|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|
|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.