MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Rigatoni with Goat Cheese

Rigatoni with Goat Cheese

2 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Rigatoni with Goat Cheese

You can also mix in 1/4 cup of any or all of these toppings: toasted pine nuts, slivered sun-dried tomatoes, chopped or torn herbs, and pitted sliced black olives.

Prep: 10 minutes
Total: 25 minutes

Ingredients

Serves 4 to 6

  • 1 pound rigatoni
  • Salt and pepper
  • 1 1/2 cups crumbled goat cheese
  • 1/2 cup finely grated Parmesan
  • TOPPING VARIATIONS
  • 1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or torn herbs, and/or pitted, sliced black olives

Directions

  1. Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water.
  2. Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.
From Everyday Food, July/August 2003

More Ideas Like This

    Contributors' Comments Add Comment

    Also Try...

    Next
    Prev
    • Goat Cheese Pasta
    • Penne with Two Tomatoes
    • Pasta with Lobster
    • Rigatoni Portofino
    • Spaghettini with Pesto
    • Garlic Pasta
    • Pasta Lazio
    • Tortellini and Arugula
    • Eggplant Bolognese
    • Goat Cheese Pasta
    • Penne with Two Tomatoes
    • Pasta with Lobster
    • Rigatoni Portofino
    • Spaghettini with Pesto
    • Garlic Pasta
    • Pasta Lazio
    • Tortellini and Arugula
    • Eggplant Bolognese

     

    Today on MarthaStewart.com