Goat Cheese Pasta with Broccoli, Red Pepper and Sliced Almonds

March 09, 2015

It's Meatless Monday! I know some folks that do this weekly and several full-time vegetarians too, but cooking vegetarian is more of a “sometimes thing" for me, and not always on Monday, because I like to mix it up (I'm such a rebel like that). Now some might assume going meatless means going tasteless (that would be the short-lived Tasteless Tuesday fad that never caught on) but that is not the case, my friends.

1 lb. short pasta (I used rotini but penne or rigatoni would work too)
1 T. olive oil
1 lb. broccoli crowns, cut into bite sized pieces (about 4 c.)
2 red bell peppers, sliced
2 c. vegetable broth (chicken broth works too. Well, it doesn't work if you're a vegetarian but you know what I mean.)
2 T. unsalted butter
8 oz. goat cheese, crumbled
1/4 c. sliced almonds, toasted
Salt and pepper to taste

Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 c. of pasta cooking water, drain and set aside. Meanwhile, heat the olive oil over medium high heat in a large skillet. Add...
See the full directions on my site

Nutritions

Calories
284

Sodium
911mg
37% DV

Fat
24g
37% DV

Protein
14g
29% DV

Carbs
12g
4% DV

Fiber
3g
14% DV