Thursday, December 16, 2010
Goat Cheese and Pasta
This week needs to end soon. Meeting after meeting after meeting. Then on top of it, it is finals week. Nothing like emails from students before the testing has even finished wanted to know what they got in the class and if there's anyway to bring up their grade. Yeah. Little late for that. Flings my sympathy and patience out the door. Grrrrr I'll be very happy to have a break from teaching, even for just a few weeks. Students don't realize just how much teachers also look forward to have time off too! For me, it means to work three jobs instead of four for just a bit. Doesn't sound like I'm shaving much off my week, but I don't have to commute out to campus a couple of times a week. Yay!! Little things people, little things.
Whole wheat pasta
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon dried basil
1 tablespoon dried Greek oregano
1 large tomato, chopped (with juices)
Portobella mushrooms, sliced (as many as you want...I like a lot)
1 cup vegetable broth
3-4 ounces goat cheese
Salt and Pepper
Bring water to boil in large pot and cook pasta until al dente.
Meanwhile, heat large pan to medium high heat and add olive oil and garlic. Cook for about two minutes, then add tomatoes, mushrooms, basil, and oregano. Cook for about 1-2 minutes and then add the broth. Heat until lightly simmering. Stir in the goat cheese. Season with salt and pepper to taste. Cook until some of the broth is evaporated and the right thickness (to your taste) is accomplished.
Toss the sauce with the pasta and serve.