TOMATO AND CHEESE PASTA IS A SIDE DISH.
This side dish is the easiest to make especially for those who haven't got the time to spare. It is a nutritious side dish packed with loads of healthy nutrients.
There are many ways to cook this. You can choose to boil the pasta and once it is done you top the pasta with can tomatoes or tomato puree as well as cheese and that's a quick one.
However, the one in this article is for those who really want to do a real healthy tasty side dish or even main meal. Yes, this recipe here is for either a main meal or for side dish. The choice is all yours!
This dish can be for 4-6 servings. You can determine this by the quantity of ingredients you choose. If you really want to make it a main course meal, you can add strips of prosciutto or salami to the pan before adding the tomatoes.
The preparation time is about 10 minutes and the baking time is approximately 45 minutes. That means that you might spend at least 55 -60 minutes to have the dish completely cooked.
1. 8 oz of soft goat cheese
2. 1/2 C of pine nuts
3. 4 C of tubular pasta
4. 1 1/3 C of water
5. 1 t of olive oil + 1/2 red onion, sliced
6. 1/2 C oil packed sun dried tomatoes, chopped
7. 1/2 t of red pepper flakes + 1 t basil
8. 6 T of balsamic vinegar + 10 mushrooms, sliced
9. 10 kale leaves, stemmed and chop roughly
Once the ingredients are ready and handy, the cooking is always very easy.
To start with, first, allow the oven to preheat to 450 degrees and spray the inside and the lid of a cast iron Dutch oven with a non stick cooking spray.
Then spread the pine nuts in an even layer on a cookie sheet.
While the oven is preheating, place the pine nuts in the oven and toast for 3 minutes or until golden, stirring a couple of time for even toasting.
Now, remove the pine nuts andset aside to cool slightly.
Now dump the pasta into the bottom of the prepared Dutch oven and pour the water over the pasta and stir to make an even layer.
Now scatter or sprinkle the onion slices over the pasta then add the cheese.
Spread the tomatoes over the top and sprinkle evenly with the red pepper flakes and basil.
Now, pour the vinegar into the pan and add in the mushrooms and pine nuts.
Finally, fill the pan with as much of the kale as you can fit in andstill have a tight fitting lid. Now bake for 45 minutes or until the pasta is soft and tender.
The nutritional values are approximately as follows: Calories 476, Fat 19g, Carbohydrates 61g, Cholesterol 10 mg; Sodium 299 mg, Protein 18g, and fibre 5g. These are all about cooking or making Tomato and cheese pasta recipes. Eat Brussels sprouts!