This Pasta with Herbed Goat Cheese and Cherry Tomatoes recipe will quickly become a weeknight family favorite.
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
How to Make It
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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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.
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.
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!
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.
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.
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