Pasta with Basil, Tomatoes, and Feta

After initial tries, we began tweaking: adding rotisserie chicken pieces. Instead of feta we used goat cheese. We have tried both the fresh and dried basil and found no real difference in taste. We did as was suggested by one commentator added some balsamic vinegar glaze, diluted it a bit with some pasta water We will try what one commentator used; spinach.

All in all it was well received

i added grilled chicken and it turned out very good!!!

Was easy to make and flavorful! I used the pasta I had on hand which was whole wheat pasta (shells) and dried basil instead of fresh. I took the advice of others and used a tbsp of balsamic vinegar which added that extra zip. Without it, it tastes like something was missing. Was delish and will make it again!

This was delicious with a few tweaks. I used whole wheat pasta, yellow heirloom pear tomatoes, which I quartered, 2 tbsp. oil, 1 tbsp. of balsamic, I skipped the garlic and added 2 oz. of mini turkey pepperoni, some fresh oregano and a pinch of red pepper flakes. Very fresh tasting and satisfying.

This was easy and delicious with our own basil and tomatoes. I don't like raw garlic, so went very light with Penzey's freeze-dried garlic, which is mild. Made half the recipe and added a tablespoon of balsamic vinegar. This will be even better when our heirloom tomatoes come in.

This was exactly what I rated it OUTSTANDING!! I added more garlic because I love garlic but I will FOR SURE be making this time and time again! Thank you for the great recipe.

We made this last night with whole wheat pasta for a quick week-night dinner. It was easy and delicious, but we found the garlic overpowering (hence the 3 stars). We will definitely make this again, although we'll cut the garlic down to 1 clove.

Used spinach leaves instead of basil. was a hit with the family..