Week 40: Recipe #2--Pasta with Sun-Dried Tomatoes & Olives

I found this recipe on Pinterest, and it comes from a site called With Style and Grace (see link below).  I love the flavors in this dish, and the girls ate it up because it was pasta.  My husband swears he doesn't like olives, but I didn't mention there were any in it, and he didn't seem to notice.  Ate it all up!  It was pretty easy to throw together, so I'll definitely be making it again.  I served this with a green salad and fruit.  Makes 2-3 servings, so I doubled it.  Doubling it made enough for all four of us, plus enough for the two of us to half leftovers for lunch the next day.

You'll Need:

• 1 Tblsp. extra virgin olive oil
• 1 large garlic clove, minced
• 1/2 c. onion, chopped
• 1/3 c. sun-dried tomatoes, chopped
• 1/4 c. low sodium chicken broth
• 1/8 c. kalamata olives, sliced and pitted
• 1/4 c. fresh parsley, chopped (I used dried)
• 4 oz. pasta shells
• 1/2 c. goat cheese, crumbled--plus additional for sprinkling over the pasta

Preparation:

1. In a skillet over medium/low heat, cook garlic, onion, salt, and pepper.  Stir until the onion is soft.  Add tomatoes and chicken broth; simmer until the liquid is reduced.  Stir in olives, parsley, and more salt and pepper to taste.  Reduce heat and keep the mixture warm.
2. In a small pot, bring water to a boil, add salt and pasta shells.  Cook until al dente and drain, reserving 1/3 cup of the cooking water.  Add pasta shells to skillet and lightly toss.
3. In a small bowl, whisk 1/2 ounce of goat cheese with reserved cooking water until the cheese is melted and the mixture is smooth.  Add cheese "sauce" to the skillet with pasta and toss to mix all the ingredients together.
4. Transfer pasta to a serving dish and sprinkle with the additional goat cheese.  Serve immediately.

Recipe and link:  http://withstyleandgraceblog.com/2012/08/01/gluten-free-pasta-with-sun-dried-tomatoes-olives/