Randy Mayor; Melanie J. Clarke
4 servings (serving size: about 1 1/2 cups)

This Pasta with Herbed Goat Cheese and Cherry Tomatoes recipe will quickly become a weeknight family favorite.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

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Ratings & Reviews

rstarrlemaitre's Review

July 14, 2012
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.

JimMarltonNJ's Review

August 16, 2011
This did not have the flavor expected.

TessaMBajema's Review

April 19, 2011
Pretty good recipe. I was surprised the herbed goat cheese didn't provide more flavor, definitely don't forget the salt and pepper with this one. I had some issues getting the cheese distributed even in the pasta. I would probably double the amount of cherry tomatoes to kick up the veggies in this dish.

sprater1's Review

March 22, 2010
I forgot to buy basil so I substituted with Herbes de Provence. I had no issues with the goat cheese melting. I bought a 4 oz log of goat cheese (garlic and sundried tomatoes flavor) and sliced it into 1/8 rounds and dropped into the tomato/chicken broth mixture over low heat. Let it sit for about 3 minutes and then gently whisked everything together. Didn't take any effort and it mixed in beautifully! I also used linguine instead of angel hair. Yummy!

foodieforpeace's Review

January 11, 2010
Made a winter version: undrained diced tomatoes, dried basil and thyme, quartered frozen or canned artichokes, 1/4 tsp. crushed red pepper and a reduction of broth to 1/3 c. (also used vegetable stock instead of chicken). This was very tasty, creamy and yummy. Plenty of flavors and textures. Served it on its own. A one bowl wonder.

Siciliangirl's Review

September 27, 2009
It sounded very bland as presented so I salted the water for the pasta - that's a must - and I used regular chicken broth. I also let the basil wilt with the tomatoes and garlic instead of adding it to the pasta, and I semi-melted the cheese so it wouldn't clump in the pasta. Next time I think I'll reduce the broth to 1/3 cup and add 1/3 cup dry vermouth.