Arugula and Goat Cheese with Rotini

April 3, 2014 Recipes


  • 5 ½ ounces goat cheese - crumbled
  • 1 (5oz) package of Simple Beginnings Baby Arugula - rough chopped
  • 2 vine ripe tomatoes - diced
  • ¼ cup extra virgin olive oil
  • 2 teaspoons garlic - finely minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces Rotini pasta


  • Cook pasta in a large pot of well salted boiling water until al dente, or tender to liking.
  • Meanwhile, in a large serving bowl, add the crumbled goat cheese, baby arugula, tomatoes, olive oil, garlic, salt and pepper and toss.
  • Drain the pasta, reserving a ¼ cup of the pasta cooking water. Add the pasta to goat cheese and arugula mixture and toss. If dry, stir in pasta water a little at a time to achieve desired consistency.