4 Serves
22 Mins
17 g
64 g
16 g
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
Ingredients, vitamins, and health benefits
Pasta
Salt
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Vitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
204 µg / 400 µgCalcium
111 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
269 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
2129 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Drain the pasta using a colander and transfer it to a large mixing bowl.
While the pasta is still warm, toss it with olive oil and crumbled goat cheese, allowing the cheese to soften slightly and coat the noodles.
Stack the fresh basil leaves, roll them tightly into a cigar shape, and slice crosswise into thin ribbons to create a chiffonade.
Add the basil chiffonade, salt, and black pepper to the pasta mixture, toss gently to combine, and let the dish cool for a few minutes before serving.
Olive Oil
Goat Cheese
Basil
Black Pepper
Vitamin A
124 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
204 µg / 400 µgCalcium
111 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
269 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
1
g26
g0
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgAlcohol
0 g