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Pennsylvania Goat Cheese Penne

Goat’s cheese has wonderfully crumbly yet moist texture, and a fantastic flavor. It’s perfect for people who are lactose intolerant or who cannot otherwise tolerate cheese in their low-salt diet.

Prep time: 10 minutes | Cook Time: 20 minutes | Serves: 2

Ingredients

  • 1/3 pound whole-wheat penne pasta
  • 2 ounces goat’s cheese, crumbled
  • ½ cup asparagus, chopped
  • ½ cup cherry tomatoes
  • 1 tablespoon water
  • ¼ cup basil, chopped
  • 1 tablespoon garlic, minced
  • 1/8 teaspoon pepper

Directions

  1. Fill a pot with water and bring it to the boil. Add your penne pasta and cook it for about 10 minutes (or until it is done). Drain the pasta, cover, and put aside for now.
  2. Meanwhile, put the asparagus into a bowl and cover it with water. Put it into the microwave and heat on high for 3 minutes.
  3. In another bowl, combine your pepper, garlic, basil, and tomatoes and mix it well.
  4. Add your goat’s cheese and cooked asparagus to this mix and toss it all until it is well mixed.
  5. Put your finished salad into the refrigerator for 20 minutes to chill before dividing between your plates and serving.

Fiber: 10g | Protein: 17g | Fat: 8g | Carbohydrate: 64g | Sodium: 142mg

(per serve)

This recipe is an excerpt from the cookbook Make Me Salt-lite… in 30 Minutes!, which is available below!

Make Me Salt-lite… in 30 Minutes!

Make Me Salt-lite… in 30 Minutes!

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