It’s Wednesday, halfway through your local bounty?
‘Bout done with your lunch meat, Meatless Monday leftovers and freshly sliced bread?
Enter this midweek-toss-together-meal: Whole wheat pasta dressing in dripping melty goat brie cheese, spiced with peppery arugula and punched with kalamata olive flavor.
Full of flavor, color and pizzazz!
Easy to make too.
Dicing, chopping and tossing brings about lunch in a jiffy.
While the pasta cooks, the sauce get’s itself all nice and ready, then everyone climbs on in!
Quite the beauty with bright green arugula, rad radicchio, creamy white brie and vibrant red Roma tomatoes.
The kalamata olive taste is unique, not overpowering, but representative of the olive taste as well. If you’re olive hesitant, skip ’em, no biggie. Or add black olives, capers, or instead of goat brie cheese, substitute feta for that salty bite.
Too easy to assemble, even easier to devour, this whole wheat pasta topped with tomatoes, arugula and cheese galore is a perfect way to clean out the fridge and explore your creativity too.
Do you have special meals for the weekday lulls?
goat brie arugula pasta
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: whole wheat pasta tomato kalamata olives arugula
Ingredients (4 servings)
- 1/2 lb. whole wheat pasta
- 2 Roma tomatoes, diced
- 1 shallot, sliced
- 2 handfuls arugula
- 4 ounces goat brie cheese, cubed
- 6 kalamata olives, diced
- 1 Tbsp olive oil
- pinch red pepper flakes
- salt sprinkle
- freshly ground black pepper
Cook the pasta according to the package.
While the pasta cooks, heat oil in a medium skillet, over medium heat.
Saute the shallot and red pepper flakes for 2-3 minutes, then add the diced olives and saute for another minute or two.
Straight from the pot, take out the pasta with a slotted spoon, drain the liquid and add to the shallot olive pan.
Next add the tomatoes, toss the pasta to absorb the ‘sauce’ and then add the cheese.
Remove from heat and toss in arugula, or you could do this right before serving if you don’t like semi cooked greens.