After Thanksgiving we had a lot of odd leftovers laying around (bear in mind that we are vegetarian when I say odd - I mean nontraditional leftovers). So when it was time to make dinner I rounded up a few items and threw together one of my infamous (at our house) "Ashley Concoctions". This time it took the form of what I'm now calling...
Ashley's Sundried Tomato, Goat Cheese, & Herb Pasta
1 lb. thin spaghetti
olive or canola oil
1 large onion
2 T. garlic
1 T. dried basil
1 T. dried oregano
1 pkg. dry packed sun dried tomatoes
goat cheese (as much as you'd like!)
salt - to taste
pepper - to taste
Cook the pasta according to package directions. When you drain the pasta - reserve 1 cup of the cooking liquid.
In a large skillet, heat the oil and sauté the onion and garlic until soft.
Add the sun dried tomatoes and herbs.
Add the pasta and mix well.
Add the goat cheese in globs and mix. You will want to add the pasta water in small amounts until the goat cheese has melted and created a smooth creamy coating to the pasta.
Season with salt and pepper to taste.
It's incredibly simple to make and delicious to eat!