Pasta with Bell Peppers, Goat Cheese,and Basil
| Yield: | 2 Servings |
| Categories: |
| 2 | Garlic cloves; minced | |
| 2 | tb | Olive oil |
| 1/2 | c | Finely chopped onion |
| 1 | lg | Red bell pepper; cut into julienne strips, (about 1 cup) |
| 1 | lg | Yellow bell pepper; cut into julienne strips, (about 1 cup) |
| 1/3 | c | Dry white wine |
| 1/3 | c | Sliced pitted Kalamata or other brine-cured black olives |
| 1/2 | c | Finely shredded fresh basil leaves |
| 1/2 | lb | Rotelle or fusilli |
| 3 | oz | Mild goat cheese such as Montrachet; crumbled, (about 1 cup) |
Advertisement