Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Amber Waddell

Sun-dried Tomato and Goat Cheese Pasta

Recommended Posts

Hey everyone! I wanted to share my recipe for a quick and easy pasta recipe, perfect for a weeknight meal. This pasta has sun-dried tomatoes, artichokes, goat cheese and lemon zest. It's creamy and totally delicious. But more importantly it's super quick. I made mine vegetarian this time but you can easily add a piece of grilled chicken or sausage to bulk it up a little. Here are the ingredients: 


1/2 pound of any kind of pasta you like (I like using long spaghetti like linguine, fettuccine or angel hair) 

4 tablespoons of sun-dried tomatoes in oil, chopped

2 handfuls of fresh arugula 

3 ounces of goat cheese 

5 quarters of marinated artichokes, chopped 

1 cup of your favorite white wine 

1/2 teaspoon lemon zest 

1/2 yellow onion, chopped 

1/2 teaspoon of garlic powder OR 2 cloves fresh garlic, chopped

1 cup of reserved pasta cooking water 


      In a sauté pan, pour some of the sun-dried tomato oil in on medium-high heat. Once hot, put in the chopped yellow onion. Let sweat for a few minutes until translucent. Chop the sun-dried tomatoes and artichokes and add it to the pan. Cook for 3 minutes. Pour in the white wine. Let it cook until it has reduced by about half. 

      Meanwhile, bring a pot of water to a boil. Once it comes to a boil, add a good handful of salt (you need to season your pasta water, it's super important!!). Cook the pasta until al dente. Once it's cooked, drain the pasta but reserve a cup of the cooking liquid. Add the pasta to the pan with the tomato/artichoke mixture. Then add the cooking liquid. Cook for a few minutes in the pan until thickened. 

       Transfer to a large bowl. Add the goat cheese, lemon zest and arugula. Toss until everything is combined and the goat cheese has melted in to make a creamy sauce. 


I really love this recipe. It's great for lunches or dinner and can be easily adapted. I hope you all enjoy! Don't hesitate to ask questions! 



  • Like 3

Share this post

Link to post
Share on other sites

This looks good.  How many people does it serve?

Share this post

Link to post
Share on other sites

This is a recipe for about two people. It depends on how much your family eats. I normally make a pound for my family of four and we have some leftovers. 

  • Thanks 1

Share this post

Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...