Linguine with Goat Cheese and Fennel

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 402
  • Calories from fat: 28%
  • Fat: 12.7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 13.6g
  • Carbohydrate: 58.5g
  • Fiber: 2g
  • Cholesterol: 19mg
  • Iron: 3.7mg
  • Sodium: 358mg
  • Calcium: 154mg

Ingredients

  • 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)

Preparation

  1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.
  2. Combine tomatoes, parsley, basil, oil, juice, and cheese in a large bowl. Add linguine and fennel; toss well.
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