G’morning. It’s my birthday. A Monday. Blah. But I won’t complain. I’m not “working” as in, going to a job, but our shipment arrives today and that means unpacking. Lots and lots of unpacking. Which would be all the more tolerable if my fingers didn’t feel like they might fall off after putting together a patio set consisting of 2 chairs, a love seat, and a table. I am woman, hear me ROAR! (I totally needed a nap after that task yesterday…).
I’m not one to make a big fuss out my birthday. I’m actually one of those people that lets the birthday calls goes to voicemail a lot of times. I like a good meal out and maybe a card. With our recent move, Mr. Prevention had given me a heads up that this year my birthday gift was a new house. And hey, no complaints there. I LOVE my new home.
But then on Friday when I went to the mailbox, Mr. Prevention said, “If that box is for me…don’t open it. It may be a birthday gift…”
Of course I proceeded to shake the box. He later opened the box, only to discover it was the replacement water filter for the fridge. Needless to say, I’m very curious to see what this birthday gift is.
Other than my birthday, today is also Meatless Monday. Unlike every other Meatless Monday, however, this recipe was not based off a recipe, per se. It was based off a reader’s suggestion for a quick meal – pasta with a sauce consisting of roasted red peppers, goat cheese, and tomatoes. I had no idea on proportions, but in the bare bones of my stock I was able to dig up 5 ounces of goat cheese, 1 can of tomatoes, and a jar of roasted red peppers.
I threw it all into a blender, blended it, and somewhat nervously reached a spoon in for a taste. All the stars in the sky aligned and magic was made right then and there, with a mere 3 ingredients and virtually no prep.
I beamed with pride as I put this dish on the table and Mr. Prevention was so curious as to what the “smile” was all about. I excitedly told him that I didn’t use a recipe and that I think he’s really going to like dinner. He didn’t even pause to notice the lack of meat before taking a bite and quickly agreeing that this sauce is rich, creamy, and deep with flavor.
Roasted Red Pepper and Goat Cheese Pasta
10 oz dry whole wheat fettucine or linguine 15 oz can fire roasted diced tomatoes 5 oz goat cheese 12 oz jar roasted red pepper, drained 1 Tbsp extra virgin olive oil 2 small zucchini, sliced into 1/4-inch half moons salt and pepper, to taste
Bring a pot of lightly salted water to a rolling boil; add pasta and cook 9-11 minutes until al dente. Drain and set aside.
Meanwhile, combine tomatoes, goat cheese, and peppers in a blender or food processor; process until smooth.
In a large sauce pan, heat the olive oil. Add the zucchini, salt and pepper to taste and saute 2-3 minutes until beginning to soften and brown. Add the goat cheese sauce to the zucchini and simmer 6-7 minutes or until heated through.
Combine the pasta and sauce in a large bowl and serve hot.
Yield: 4 servings (about 1 1/2 cups each)
Nutrition Information (per serving): 424 calories; 13.8 g. fat; 19 mg. cholesterol; 266 mg. sodium; 62.8 g. carbohydrate; 11 g. fiber; 15.5 g. protein
Result: A creamy sauce ready in seconds, literally! There’s plenty of sauce to go around, so next time I would add more veggies – probably some onion and summer squash, maybe even some colorful and sweet bell pepper. This is a great, meatless meal for the goat cheese lovers out there..and packed with protein for staying power. Low in sodium, too! Enjoy!
Off to welcome the movers and get to work! Hopefully we can pause for a quick meal out tonight to celebrate my 27th! Have a great week