Best 6 Fettuccine With Tomatoes Bacon Arugula And Goat Cheese Recipes

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Indulge in a symphony of flavors with our exquisite Fettuccine with Tomatoes, Bacon, Arugula, and Goat Cheese recipe. This delightful dish is a harmonious blend of textures and tastes, featuring perfectly cooked fettuccine pasta tossed in a vibrant tomato sauce, crispy bacon, peppery arugula, and creamy goat cheese. The tangy tomatoes and savory bacon create a delightful contrast, while the fresh arugula adds a refreshing touch. The creamy goat cheese adds a luxurious richness, tying all the elements together. Whether you're hosting a dinner party or simply treating yourself to a special meal, this recipe is sure to impress. Along with this main course recipe, we also offer variations to suit different preferences. Try our delectable Fettuccine Alfredo with Grilled Chicken and Asparagus for a creamy and indulgent treat. If you're craving a vegetarian option, our colorful Roasted Vegetable Fettuccine is packed with fresh, seasonal vegetables. And for a quick and easy weeknight meal, our classic Spaghetti and Meatballs is always a winner.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO GOAT CHEESE PASTA



Tomato Goat Cheese Pasta image

This tomato goat cheese pasta is simple, fresh, and easy to make. The goat cheese makes the tomato sauce nice and creamy!

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

8 ounces uncooked pasta
1 tablespoon olive oil
1/2 medium onion (chopped)
3 cloves garlic (minced)
1 (14 fluid ounce) can crushed tomatoes
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon Italian seasoning
4 ounces goat cheese (or to taste)
8 leaves fresh basil (sliced thin)
Salt & pepper to taste
For serving: freshly grated parmesan cheese (optional)

Steps:

  • Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
  • In a medium saucepan, sauté the onion in the olive oil for 5-7 minutes over medium heat (ok if it lightly browns).
  • Stir in the garlic and cook for 30 seconds.
  • Add in the crushed tomatoes, Italian seasoning, and red pepper flakes (leave them out if you don't want any heat). Reduce the heat and simmer the sauce gently for about 10 minutes.
  • Stir in the goat's cheese and basil (the cheese should melt right in and make the sauce creamy). If you're at all unsure about the taste of goat cheese, add it in gradually and taste as you go. Season with salt & pepper as needed. Serve with the drained pasta (add a splash of the pasta water if you want to thin the sauce out) and freshly grated parmesan cheese if desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 52 g, Protein 15 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 13 mg, Sodium 244 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA



Pasta With Tomatoes, Smoked Bacon, and Arugula image

This bacon flavored pasta is smashing with the addition of arugula.Roasting the tomatoes enhances the texture and taste of the tomatoes. This is adapted from the restaurant "Aperto" in San Francisco.

Provided by Roxygirl in Colorado

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 1/2 ounce) cans diced tomatoes with juice
7 tablespoons olive oil, divided
1 (28 ounce) can crushed tomatoes, with added puree
1 onion, chopped
6 slices thick-cut bacon, cut into 1/4 inch pieces
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups low sodium chicken broth
1 lb linguine or 1 lb thick spaghetti, cooked according to box directions
1 (5 ounce) bag arugula (about 10 cups loosely packed)
1 cup parmesan cheese

Steps:

  • For sauce:.
  • Place diced tomatoes in a larger strainer set over large bowl.
  • Let stand 15 minutes.
  • Reserve juice.
  • Drizzle rimmed baking sheet with 2 tablespoons olive oil.
  • Spread tomatoes in a single layer on baking sheet.
  • Sprinklewith salt and pepper.
  • Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
  • Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
  • Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
  • Heat 2 tablespoons olive oil in large pot over medium heat.
  • Add onion and saute until browned, about 12 minutes.
  • Stir in reduced tomatoes and roasted tomatoes.
  • (Sauce can be made 3 days ahead.).
  • Cook bacon in heavy large skillet until crisp.
  • Transfer to paper towels to drain.
  • Pour off drippings from skillet.
  • Heat remaining 3 tablespoons oil in same skillet over medium heat.
  • Add garlic and red pepper and stir 1 minute.
  • Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
  • Stir in bacon.
  • Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
  • Toss until arugula wilts.

PASTA WITH FRESH TOMATOES AND GOAT CHEESE



Pasta With Fresh Tomatoes and Goat Cheese image

This pasta's sauce comes together using the same trifecta found in lemon-ricotta pasta: a juicy fruit, a creamy cheese and a salty cheese. This recipe makes good use of those summer tomatoes with juices just barely contained by their thin skins. The creamy cheese is goat cheese, whose tang balances the sweetness of the tomatoes. Parmesan adds salty depth, while herbs and red-pepper flakes complete the dish. For a more filling pasta, feel free to add shrimp, corn or green beans to the boiling pasta in the last few minutes of cooking.

Provided by Ali Slagle

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
2 pounds very ripe tomatoes, coarsely chopped
1 teaspoon fresh thyme or oregano leaves
1/2 teaspoon red-pepper flakes, plus more as needed
2 ounces Parmesan cheese, coarsely grated, plus more as needed
1 pound fusilli or another spiral pasta
1 (4-ounce) log goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
  • Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  • To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

GOAT CHEESE AND ARUGULA OVER PENNE



Goat Cheese and Arugula over Penne image

This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.

Provided by Christine L.

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 25m

Yield 6

Number Of Ingredients 8

5 ½ ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
¼ cup olive oil
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon salt
8 ounces penne pasta

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente.
  • Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
  • Drain pasta, and toss with goat cheese mixture.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g

FETTUCCINE WITH ITALIAN TOMATO SAUCE



Fettuccine with Italian Tomato Sauce image

A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves garlic, finely chopped
1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup red wine, nonalcoholic red wine or apple cider
1 tablespoon tomato paste (from 6-oz can)
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
6 oz uncooked fettuccine
2 tablespoons chopped fresh parsley
1/2 cup reduced-fat Parmesan-style grated topping (from 8-oz canister)

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
  • Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
  • Meanwhile, cook and drain fettuccine as directed on package.
  • Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg

GOAT CHEESE ARUGULA RAVIOLI WITH TOMATO BACON BUTTER



GOAT CHEESE ARUGULA RAVIOLI WITH TOMATO BACON BUTTER image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 21

Ravioli:
3 T olive oil
3 large shallots, minced
8 oz arugula, roughly chopped (or fresh spinach)
6 oz soft fresh goat cheese, crumbled
1/2 cup freshly grated parmesan cheese
zest from 1 lemon
salt and pepper to taste
all purpose flour, as needed
48 wonton wrappers
2 large egg whites, whisked until just foamy
TOMATO BACON BUTTER:
6 oz sliced bacon roughly chopped
1/2 cup butter
8 oz cherry tomatoes, halved
1 tsp finely chopped fresh thyme
salt and pepper to taste
TO FINISH
salt to taste
1-2 T butter melted
thyme sprigs to garnish

Steps:

  • 1. heat the olive oil in a large skillet over medium heat. Add shallots and saute until soft about 8 min. Add the arugula and toss until it is wilted but still bright green about 2 min. transfer the mixture to a large bowl and cool to room temp. To the cooled veggies, mix in the goat cheese, parmesan and lemon zest. Season. Line a baking sheet with parchment paper and sprinkle with flour. Place 6 of the wonton wrappers on a work surface. Brush the edges with egg white. Spoon about 1 T of the goat cheese mixture onto the center of each wrapper. Fold the wrappers diagonally in half to form triangles and press edges to seal. Place on floured paper and repeat with remaining wrappers. Cook the bacon in a saute pan over medium high heat until crisp. Remove it with a slotted spoon to paper towels. Set aside. Pour off all but 1T of the crippings from he pan and add the butter, melting it over medium high heat until the foam subsides. Add the cherry tomatoes and thyme, sauteeing until the tomatoes are tender and start to give off juice about 4 min. Add the bacon back to the saute pan, toss and season to taste. Keep warm. Bring a large pot of salted water to a boil. Cook in batches until tneder. Strain and place in a large bowl; toss with a little melted butter and cover. Repeat with the remaining ravioli. Divide among 4 plates and spoon the tomato bacon butter sauce over. Garnish with fresh thyme.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will be. Look for fresh, ripe tomatoes, crispy bacon, and flavorful goat cheese.
  • Cook the bacon until it's crispy: This will add a nice smoky flavor to the dish.
  • Don't overcook the tomatoes: You want them to be soft but still hold their shape.
  • Use a good quality olive oil: This will help to bring out the flavors of the other ingredients.
  • Add the arugula just before serving: This will help to keep it fresh and crisp.

Conclusion:

This fettuccine with tomatoes, bacon, arugula, and goat cheese is a delicious and easy-to-make dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at the table.

Recipe Keywords:

  • Fettuccine with tomatoes
  • Bacon and arugula
  • Goat cheese
  • Easy pasta recipe
  • Weeknight dinner
  • Family-friendly meal

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