Surprisingly bland,although still great fresh basil and tomatoes if you make this in the height of summer. The goat cheese made the pasta somewhat sticky - I'd use more broth or more olive oil to offset that next time, and definitely increase the salt and add more herbs.
Pasta with Herbed Goat Cheese and Cherry Tomatoes
Randy Mayor; Melanie J. Clarke
This Pasta with Herbed Goat Cheese and Cherry Tomatoes recipe will quickly become a weeknight family favorite.
Yield: 4 servings (serving size: about 1 1/2 cups)
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Amount per serving
- Calories: 372
- Calories from fat: 28%
- Fat: 11.5g
- Saturated fat: 4.9g
- Monounsaturated fat: 4g
- Polyunsaturated fat: 0.6g
- Protein: 16.5g
- Carbohydrate: 51.8g
- Fiber: 2.5g
- Cholesterol: 17mg
- Iron: 3.1mg
- Sodium: 627mg
- Calcium: 75mg
- 12 ounces uncooked angel hair pasta
- 6 tablespoons (3 ounces) garlic and herb-flavored goat cheese
- 1/3 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 1/2 teaspoons bottled minced garlic
- 2 cups grape or cherry tomatoes, halved (about 1 pint)
- 2/3 cup fat-free, less-sodium chicken broth
- Cook pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add goat cheese, basil, salt, and pepper to pasta; stir until well blended.
- While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes; cook 2 minutes, stirring frequently. Add broth; cook 1 minute. Add tomato mixture to pasta mixture; toss gently to combine.
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