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🍝 Pasta with Goat Cheese and Arugula

448 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat pasta
• salt
• 400 g cherry tomatoes
• 1 shallot
• 3 garlic cloves
• 40 g arugula (0.5 bunch)
• 1 tbsp olive oil
• 200 g goat cheese
• pepper from the mill

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in this salted water until it is al dente. Follow the instructions on the package.
3. 3. Wash the tomatoes thoroughly under running water.
4. 4. Cut the washed tomatoes in half.
5. 5. Peel the shallot and the garlic.
6. 6. Finely chop the shallot and the garlic.
7. 7. Go through the arugula leaves and remove any damaged parts.
8. 8. Wash the arugula thoroughly.
9. 9. Dry the arugula well, for example in a salad spinner.
10. 10. Add the oil to a pan and heat it.
11. 11. Add the chopped shallot and garlic to the hot pan.
12. 12. Sauté the shallot and garlic for 2 minutes over medium heat.
13. 13. Add the halved tomatoes to the pan.
14. 14. Toss the pan briefly to mix the tomatoes with the oil and spices.
15. 15. Drain the cooked pasta.
16. 16. Mix the drained pasta directly with the contents of the pan.
17. 17. Divide the pasta mixture among four plates.
18. 18. Sprinkle the pasta with the dry arugula.
19. 19. Crumble the goat cheese over the dishes.
20. 20. Season everything finally with freshly ground pepper.

Nutrition per serving

• kcal: 448
• Protein: 19 g · Fett/Fat: 7 g · Carbs: 73 g