Goat Cheese & Arugula w/ Penne

Ingredients
  • 8 oz. uncooked penne pasta
  • 5.5 oz goat cheese
  • 2 c. arugula, stems included
  • 1 c. halved cherry tomatoes
  • 1/4 c. olive oil
  • 2 t. minced garlic
  • 1/2 t. salt
  • 1/2 t. ground black pepper
Instructions: 

1. Bring a large pot of lightly salted water to boil. Add pasta and cook according to directions for al dente, drain. 2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt and pepper. 3. Toss pasta w/ goat cheese mixture Serves: 6 *Note- does not go well as leftovers, the lettuces wilt. I mistakenly used feta instead of goat cheese. I also used mixed field greens that I had on hand. I used quinoa pasta instead of wheat and it was fabulous. We had that with steak tips and it was a satistying and deliciously healthy dinner. I'm sure it would be just as great without all the substitutions, but its easy and healthy. That is pretty much my only goal these days :)