thepioneerwoman
Melissa Clark's One-Pot Creamy Goat Cheese Pasta Makes Dinner Easy
NYT food columnist Melissa Clark shares a creamy pasta recipe from her new cookbook, 'Dinner in One.' It's exactly the one pot pasta you need for fall.
👥 4 Servings⏱️ Prep & Cook: 25 min👤 Micaela Bahn📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook until ⏱️ 1 minute shy of al dente (check the package directions for timing). Drain the pasta, reserving 1/2 cup pasta cooking water.
2
Place the pot over medium-high heat and add 4 tablespoons of the oil. Add the garlic and cook until golden, about ⏱️ 2 minutes. Stir in about half the tomatoes, the olives, thyme, 1/2 teaspoon salt, black pepper, and red pepper flakes. Cook until the tomatoes just begin to soften, 3 to ⏱️ 5 minutes.
3
Reduce the heat to low and stir in the goat cheese and cream, letting it melt into a sauce. Remove from the heat and stir in the drained pasta, the remaining tomatoes, Parmesan, and remaining 2 tablespoons oil and toss until evenly coated. If the mixture looks dry, add a little pasta cooking water, a tablespoon at a time. Taste a piece of pasta to make sure it's cooked through (if not, put the pot back on the heat for another minute or so, stirring). Stir in the basil.
4
To serve, top the pasta with more parmesan, red pepper flakes, and oil.
Nutrition Facts
calories
911 Calories
fat Content
47 g
fiber Content
7 g
sugar Content
9 g
sodium Content
966 mg
protein Content
29 g
trans Fat Content
0 g
cholesterol Content
59 mg
carbohydrate Content
88 g
saturated Fat Content
18 g
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