This recipe originally ran in Cooking Light Magazine more than a decade ago. I’ve been making it ever since. I no longer refer to the recipe at all, and I continually change it and add too it as I get new ideas over the years.
1 packaged penne pasta
1 quarter cup (or less) sun dried tomatoes, not oil packed
1 cup boiling water
sliced green onions
broccoli, spinach, kale or other green veggie of choice or mushrooms.
About 1/2 cup goat cheese
Prepare penne according to directions. Submerge sundried tomatoes in hot water and allow to soak while preparing everything. Once the pasta is done, drain and set aside. Add green onions and veggies to pot and cook til crisp. Add in tomatoes (including liquid) and goat cheese. Stir all together. The creamy cheese and tomato liquid will form a smooth sauce. Add salt, pepper and dried or fresh oregano and serve. This is one of my stand by weeknight meals because it is so quick.