Linguine with Goat Cheese and Fennel

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4 servings (serving size: 1 1/2 cups)
May 1998
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

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