5 from 3 votes
5 Ingredient One Pot Pasta
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This Sun-Dried Tomato, Arugula and Goat Cheese pasta dinner is a game changer for your busy weeknights. With just five ingredients, this healthy dish will be on the table in just 20 minutes. And you can serve it as a vegetarian meal or use the options to make it heartier for the meat eaters in your family.
Course: Main Course
Cuisine: Canadian
Servings: 4
Calories: 181 kcal
Author: Robyn Gleason
  • 8 ounces Chickapea Pasta Penne
  • 3 ounces goat cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 large handfuls of fresh baby arugula
  • 2 tbsp lemon zest
  • 2 tbsp pine nuts
  1. Cook pasta al dente, reserving 1/2 cup pasta water before and drain.
  2. Return pasta to pot and immediately add goat cheese; stirring gently until goat cheese is melted and coating penne. If it appears too thick, add reserved pasta water a couple of tablespoons at a time until it reaches desired consistency.
  3. Add the sun-dried tomatoes, arugula, pine nuts and lemon zest. Toss to combine. Salt and pepper to taste. Serve immediately.
Recipe Notes

So many variations can be made with this recipe!  For example:

  1.  For the meat lovers you can add chicken, chicken sausage, bacon, or pancetta.
  2. If the taste of sun-dried tomatoes is too strong for your little ones, use cherry or grape tomatoes.
  3. Likewise for the arugula, any green will do - spinach, escarole or watercress.
  4. If you want to change up the goat cheese you can mix a small amount of the oil from the sun-dried tomatoes jar with lemon zest, and chopped parsley adding the goat cheese and mashing it well before tossing it with the hot pasta.
  5. Roasted red peppers and garlic  would also be a nice addition.
  6. Top it with Parmigiano-Reggiano if you need more cheese.
  7. Pine nuts are expensive so use what you have on hand.  Walnuts and almonds would be equally tasty.