Linguine with Goat Cheese and Fennel

Cooking Light
4 servings (serving size: 1 1/2 cups)


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1 cup boiling water
1/4 cup sun-dried tomatoes, packed without oil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
3 ounces goat cheese, crumbled
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
1 cup thinly sliced fennel bulb (about 1 small bulb)


Combine boiling water and sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.

Combine tomatoes, parsley, basil, oil, juice, and cheese in a large bowl. Add linguine and fennel; toss well.

Created date

May 1998

Nutritional Information

Calories 402
Caloriesfromfat 28 %
Fat 12.7 g
Satfat 4.3 g
Monofat 6.1 g
Polyfat 1.2 g
Protein 13.6 g
Carbohydrate 58.5 g
Fiber 2 g
Cholesterol 19 mg
Iron 3.7 mg
Sodium 358 mg
Calcium 154 mg