1 cup of risoni (couscous-like pasta)
2 tablespoons of olive oil
1/2 cup of sun-dried tomatoes, cut into pieces
300g of canned zucchini
Salt and black pepper to taste
150g of fresh goat cheese, crumbled
1 cup of risoni (couscous-like pasta)
2 tablespoons of olive oil
1/2 cup of sun-dried tomatoes, cut into pieces
300g of canned zucchini
Salt and black pepper to taste
150g of fresh goat cheese, crumbled
1
Bring 2 liters of water to a boil in a large pot with 1 tablespoon of salt
Add the risoni and cook for 11 minutes or until al dente
2
Meanwhile, heat the olive oil in a skillet
Add the sun-dried tomatoes, zucchini pieces, and cook for 5 minutes
Season with salt and black pepper to taste
Remove from heat and let it sit
3
Drain the risoni and add it to the sauce
Add the crumbled goat cheese and mix well
Serve immediately.
