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Goat Cheese and Arugula over Penne
September 20, 2011

Wonderful! Changed it a bit . . . I started by sauteing some red onion in some of the olive oil. I added baby spinach to the arugula for a total of 4 cups, which I added to the onions to "wilt." I felt like I didn't have enough greens after that, and added a little more spinach and about 2 more cups arugula to the pasta. My package of goat cheese was 4 oz, so I was a little short on goat cheese - but I don't think it made a big difference. I did add maybe 1/2 cup shredded parmesan. And I used grape tomatoes. Will enjoy this for work dinners for the rest of the week! Yum! (Oh! I did not bother to chopped the greens . . . )

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