Penne With Bruschetta And Chevre

Serves: 4
Total Calories: 678


1 pound twisty pasta, such as rotelle or shells
5 ounces fresh goat cheese (chèvre), small log
1 (17-ounce) jar tomato bruschetta
1/2 teaspoon crushed red pepper flake
1/4 coarsely chopped Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
salt and ground black pepper to taste


Bring a large pot of salted water to a boil. Add the pasta, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until the pasta is tender. Drain, but leave wet.

Meanwhile, cut the goat cheese into small pieces and toss with the bruschetta, red pepper flakes, parsley, oil, salt, and pepper in a serving bowl. Add the pasta and toss to coat before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 678
Calories from Fat: 211

This Penne With Bruschetta And Chevre recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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